1. 1. Prepare Your Breads: Using a serrated knife, slice each loaf of sourdough bread into manageable pieces. Aim for slices that are about 1/2 to 3/4 inch thick. You can cut some into triangles, some into squares, and leave some as longer slices for visual interest.

2. 2. Arrange the Main Board: Choose a large cutting board, platter, or slate board as your base. Start by artfully arranging the sliced sourdough breads across the board, creating different sections for each flavor. Don’t be afraid to overlap slightly or create little piles.

3. 3. Place the Cheeses: Position the brie and cheddar cheese blocks on the board. You can leave the brie whole with a small knife nearby for guests to cut, or pre-slice a few pieces to encourage initial serving. Cube the cheddar for easy grabbing.

4. 4. Add Sweet Spreads and Dips: Spoon the fig jam into a small ramekin or bowl and place it on the board. Drizzle the honey into another small dish or directly onto a section of the brie for a beautiful presentation.

5. 5. Incorporate Fresh Fruits: Scatter the red and green grapes around the board, filling in gaps between the bread and cheese. Their vibrant colors add a fresh, appealing touch.

6. 6. Introduce Savory Accents: Place the mixed olives in a small bowl or directly onto the board in a cluster. These provide a briny contrast to the other flavors.

7. 7. Sprinkle Nuts for Crunch: Distribute the candied pecans across the board. Their sweetness and crunch are a delightful addition, especially with the cranberry pecan sourdough.

8. 8. Garnish with Fresh Herbs: Tuck a few sprigs of fresh rosemary around the board. This adds a beautiful aromatic touch and a pop of green, enhancing the overall presentation.