Arrange mini bowls with roasted almonds, green olives, and spreads. Place the three cheeses — Gouda, Asiago, and dry jack (cubed or sliced) — separate from one another in a triangle shape.

Slice the salami and place next to the Gouda wheel, fold soppressata slices in half and place next to the dry jack cheese, and place the Ibérico slices next to the Asiago cheese.

Arrange the fruits and vegetables, starting with the tomatoes, followed by the sliced pears and peeled tangerines.

Fill the gaps with crackers, mission figs, blackberries, and almonds, and style with herbs, such as rosemary, thyme, and bay leaves.

Place appetizer plates, cheese knives, and toothpicks on the side, as well as small bowls with the artichoke spread and honey.

Core a pear and cut it into 8 slices.

Wrap each slice with Ibérico ham, place a blackberry on one side, and secure with a toothpick.

Drizzle honey on top just before serving.

Drizzle honey on top before serving.