Start by preparing the candied pecans. Bring a small sauce pot to medium heat, add the butter and allow to melt. Add the pecans once melted and stir to coat cooking for 2 minutes . Add the brown sugar and continue to stir until melted and coated around the pecans for 3 minutes. Once the brown sugar has melted and starts to stick to the pecans turn the heat off and add in the cinnamon, toss to coat and transfer to a plate to dry. I like to serve the pecans warm but you can absolutely let them cool completely if you prefer

Place your baguette pieces in the oven at 425 degrees F to give them a light toast. Spray with olive oil and salt and pepper for a bit of flavour. Cook for 3-4 minutes until nice and golden. You can serve a mixture of toasted baguette and non toasted depending on your guests preference.

Next you'll want to place your cheese spread apart on your board, followed by your fruits, pickled veggie and meats if adding.

Last, place the dried fruits, nuts and bread to fill the remaining gaps, garnish your cheeses and sprinkled any seeds you want to incorporate.

Enjoy!