A throwback picture to when I worked in catering and we’d have to make these huge anti-pasto platters for 100+ guests from time to time. To make it easier for us to make these on the fly, and for the times when only one of us would work on it because the other was too busy with another order, the catering manager standardized the look of the platters.

These boards really only changed minimally depending on what and how much of an ingredient we had on hand that day. I still like making these, but my husband isn’t into charcuterie boards. At all. Despite it being mostly meat. It’s baffling to me. 🙂