The only rule I have for composing a charcuterie graze board is that it be filled with easy to eat things that I love. I try to include a variety of flavors, especially where the meat is concerned. I make sure to cut the fruit into bite-sized pieces and the grapes into tiny sections so grazers can grab a little bunch without leaving a picked over bunch behind. If it's going to be made well ahead or sitting a while, consider squeezing lemon over the apples and figs to prevent browning.