Spreads: jams and honey add a touch of sweetness. They’re perfect with cheese!
Nuts: walnuts, macadamias, marcona almonds, pecans, pistachios, all the nuts!
Seeds: this sounds funny, but seeds go exceptionally well sprinkled onto cheese, especially soft ones like goat cheese. Have little dishes of poppy seeds, toasted sesame seeds, toasted sunflower seeds, pepitas
Olives: Pick your favorite olives! We like picholine (small green French olives), Nicoise (small black French olives), and Manzanilla (firm smoky green Spanish olives).
Fruit: Any seasonal fruit will do, in the summer berries and stone fruits are nice and in the fall and winter things like pears and apples.
Mustards: whole grain, dijon, spicy brown, honey mustard, English; mustards add heat and acidity.
Pickles: cornichon (those cute little French pickles), picked onions or shallots, pickled vegetable such as beets, peppers, radishes, beans, etc.
2 oz prosciutto thinly sliced at the deli
2 oz soppressata thinly sliced at the deli
2 oz finocchiona thinly sliced at the deli
2 oz duck with truffles pâté
2 oz pork rillettes
