Creating a grazing platter 101 - by Al Brown

1. Anchor the platter with something special...Regal Maple Smoked Salmon would be a show stopper!
2. Think about a sauce or a dip that works well with that….say tzatziki, preserved lemon mayonnaise, or a 'feta style' rip and dip.
3. I’m a big fan of a freshly sliced baguette or pita bread as a softer texture to run alongside different crackers or oat biscuits.
4. A soft cheese, ripe brie or goats cheese along with something a bit firmer, such as a gouda or aged cheddar.
5. Preserves are next; a good sweet and acidic chutney, a fruit paste like quince or apple, or even just some simple caramelized onion. 
6. I then like to think about something salty / briney for a grazing platter... a couple of different olives, some white anchovies or pickled vegetables.
7. I’m a sucker for some charcuterie too. Good salami, sliced prosciutto, or some chorizo 

"For me its all about having  a variety of combinations that work, some subtle, some more aggressive, and different textures to make the platter interesting."