Put all the cheese, meat and crackers on the board.
Fill the spaces with the rest of the smaller ingredients.
The key to the best grazing board is a mixture of textures and flavours.
Make sure that everything can be eaten with your hands. This isn't a sit down meal with a knife and fork, so it needs to be things than can be picked up and stacked on to a cracker.
Finish everything off and add some freshness with a few sprigs of rosemary on top of everything. It doesn't have to be eaten, but it looks amazing.
To make a grazing platter look really special, as well as having the huge board that you serve it all on, try to use other little bowls, ramekins, shot glasses or plates on the board to serve things in. It will add layers to the board and stop all the ingredients just spreading in to each other. Anything oily, like olives, should go in a bowl.
If you are using store bought dip, spoon it out in to a nice bowl to give it a homemade look. Keep the pot and lid to be able to put leftovers back in and keep it in the fridge.
If you are adding grapes and olives, try to stick to seedless. It avoids your guests crunching in to something unexpected and then having to find somewhere to put the stone.
If you don't have a board big enough for all your ingredients, don't worry. You can add what you can and then replenish it as the night goes on.
Nutritional information and calories will depend on the exact ingredients you have used and the amount per person.