Arrange cheeses and ramekins first on large board or platter and then fill in the board with remaining ingredients. Add herbs and garnishes last to fill in any cracks. Provide a spoon, knife, serving utensil for cheeses, sauces, condiments, etc.

Allow cheese to come to room temperature for about an hour before serving for best flavor and texture.

• Place your largest items first: I like to place round items first, including round cheeses and round ramekins/serving dishes. Then I place related items together. So for the hummus, I placed the hummus down first and then arranged the veggies around the dish. I placed the burrata on a small glass dessert plate since it is a wet cheese and I arranged prosciutto and strawberries around it.
• Make it easy to eat: Slice or cube hard cheeses and provide a small knife or spoon for soft cheeses.
• Group items together: For example, instead of sprinkling grapes or strawberries around willy nilly, I like to do one or two big bunches. As Ina would say, you don't want it looking like a dog's breakfast. The board will be much more visually appealing as well as easier to navigate if you have clusters of items rather than a big mess of mixed up ingredients.
• Fill in the cracks: I like to add crackers, herbs, and flowers at the very end once I'm happy with the way it looks. I just go around filling in any spaces and tucking herbs underneath items on the edge until it looks really abundant and very pretty.
• Salami roses: I got fancy with the salami roses, but normally I'd either fold or roll the meats. Here is a link for how to make salami roses. 
• Charcuterie board can be assembled 3 days ahead, covered well with plastic wrap and refrigerated. I suggest adding crackers, fruits, fresh herbs, and flowers just before serving to prevent wilting.