Charcuterie: [shahr-koo-tuh-ree] The branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit primarily from pork.
(of course I add much more ;-) )
You want the board to be a good variety of sweet, salty, crunchy, chewy, soft, and hard.
The best (and easiest) crackers to get are the assortment box so it has a variety of water crackers, vegetable crackers, wafers, crisps, etc. I also like to throw in a loaf of sliced sourdough or french bread for the jams and softer cheese.
-fromger d'affinois (my new favorite!)
(buy the blocks of cheeses, never the slices! then you can slice yourself and make your own thickness and type of slice)
-Gherkins and cornichons (mini pickles)
-black, kalamata, and green olives
Some other toppings to throw on there:
-thinly sliced apple
Voilá! Practically a feast! Add in some of your favorites or take away whatever you don't like, these are just a few ideas to get your juices flowing. Have fun! Oh.....and don't forget to throw in a good red or bubbly with it!