The next step is to arrange a mixture of these items onto the board. To make it look aesthetically pleasing, rather than having one pile of strawberries, one pile of almonds, etc, I like to scatter small piles of each of these items across the board. I recommend serving everything right on the board except the olives, jams, and honey. I feel like the olives do best in jars, so the oils don't run all over the board. And the jams and honey do best in small serving dishes, so they don't stain and run on top of the board. Feel free to add in other items you love and to take away any items you don't like. For the cheese picks, we asked the attendant at the gourmet cheese section in our grocery store to help us pick a selection of five cheeses. He was so helpful. To give you an idea of how much food you might need to fill the board, along with the five cheese, we bought a small package of everything else on the board. I recommend serving a mixture of crostini and bread. Bread slices can get stale quickly, so we periodically cut fresh slices during the lunch. For the jams, sauces, and honey, we chose a balsamic glaze, fig jam, and raw honey. Another favorite of mine is to serve herb and nut infused honey. It's so delicious. And please don't forget Marcona almonds. I am OBSESSED. They are my absolutely favorite, especially when they are drizzled with a good olive oil and sea salt. And you can't ever go wrong with those sesame seed sticks. For meats on the antipasto platter we did prosciutto and pepperoni.