In a bowl, combine the cream cheese, blue cheese, bacon, 3 tablespoons of the pistachios, salt and pepper. Stir well to combine and mash it all together, then form it into 4 or 6 small cheeseballs. Roll each in the chopped pistachios to cover. Store in the fridge until ready to serve.

In a bowl, combine the cream cheese, goat cheese, pineapple, 3 tablespoons of the almonds, salt and pepper. Stir well to combine and mash it all together, then form it into 4 or 6 small cheeseballs. Roll each in the chopped almonds to cover. Store in the fridge until ready to serve.

In a small skillet, heat the butter over low heat. Add the onion and salt, stirring to coat, then cook until the onion softens, about 5 to 6 minutes. Stir in the brown sugar and cook until the onions are caramely, about 8 to 10 minutes. In a bowl, combine the cream cheese, gruyere, caramelized onions, 3 tablespoons of the cashews, salt and pepper. Stir well to combine and mash it all together, then form it into 6 or 8 small cheeseballs. Roll each in the chopped cashews to cover. Store in the fridge until ready to serve.

aged cheese: aged cheddar, aged gouda

hard cheese: merlot soaked parmesan, asiago, parmigiano-reggiano

goat/chevre cheese: truffled goat, humboldt fog

soft/semi-soft cheese: brie, camembert

blue cheese: smoked blue, gorgonzola, buttermilk blue

breads: baguettes, hard sesame breadsticks, whole wheat crackers, water crackers, crostini, flatbreads, bagel or pita chips

charcuterie: paper thin prosciutto, hard salami sticks, pepperoni

jams + chutneys: fig preserves, quince paste, hot pepper jelly, sour cherry preserves, bacon marmalade, apple and berry chutneys, honey

fruits + nuts: grapes, dried and fresh figs, dried apricots and pears, shelled pistachios, marcona almonds, smoked almonds, pepitas

tart + briney snacks: cornichons, olive medleys, marinated artichoke hearts, pickled green beans, roasted red peppers, balsamic glaze, pickled jalapeño peppers, whole grain mustard, hot and sweet mustard