Start by placing the hummus into the center of a large board or lazy Susan turntable. Use a spoon to mix and swoosh the hummus; don’t use knives with hummus.

Begin with the dry crackers and breads, placing them evenly onto the board around the hummus. Fan the sliced bread for best visual effects. Feel free to move around any of the items as you are arranging the board – nothing has to be permanent!

Next, add the cured meats and cheeses. Roll or fold the salami, prosciutto and dry coppa for the best presentation and add onto various parts of the board. Slice the hard cheeses and arrange nicely onto the board. Watch my video recipe to see how I do it!

Place the olives into a small ramekin before adding to the board. For the pickled vegetables, place them into small groups onto the board next to the meats and cheeses. Before adding the pickled vegetables, place them onto a paper towel to get rid of pickling liquids.

Add the fresh vegetables next. Fan the sliced cucumber and arrange the radishes and tomatoes into neat piles. Layer the watermelon radish on its own to show the beautiful colors!

Drop handfuls of blueberries and raspberries onto the board. Add the sliced kumquats all over the board for extra color and garnish.

Add the dried dates and a handful or two of almonds/mixed nuts. If desired, add a small ramekin of fig jam and chopped sun-dried tomatoes. If you have the space, add a small square of honeycomb; this can also be held separately on the side.

Sprinkle the pomegranate seeds over hummus and over the board. Garnish the board with sprigs of fresh rosemary wherever color is needed.

Include spreads, slicers and small plates on the side when serving. Make sure to include spoons for the hummus!