The meats: you want 1 meat for every 1-2 cheese on your board. You want to stick to easy to eat in one to two bites. Meats that are shaved or thin sliced, which can be rolled or folded, look the best.
Have a blend of flavors: 1 cured, 1 spiced, 1 dry. Prosciutto and salami make the best combination to start out with and are always crowd favorites.
The others can just be added in for extra fun and flavors: here I used aged salami sticks, sliced chorizo, sliced sopressata, prosciutto, and serrano ham.
The cheese: this is where you get to really have fun with flavors. Pre-slicing or cubing is not necessary, but I find it is easier for everyone to enjoy.
Have a combination of flavors as well as textures:
Soft cheeses: Goat cheese, Brie, Camembert
Semi-firm cheeses: Cheddar, Manchego, Jarlsberg, Gouda
Aged: Asiago, vintage Gouda, Pecorino, Parmigiano, Toscana
Blue: Gorgonzola, Stilton, Roquefort
Here I used: Camembert, sharp white cheddar, Merlot brined Toscana, Stilton, and for extra fun marinated mozzarella.
To add the extras you want a combination of sweet and salty. Try to balance a one to one ration. and remember textures are important, try to balance soft verse crunchy.
Fresh fruit: strawberries, raspberries, grapes.
Dried fruit: figs, apricots, mandarin oranges.
Assorted nuts add a great textural element to the board.
Above and beyond: tapenade (I used olive), bruschetta, chutney, honey, fig or bacon jam.