Cut the gouda into chunks and the camembert into wedges. Place the cheese on the serving board near the edges of the board.
Place the pomegranate seeds, olives, honey into small jars. Place them on the serving board.
Add the whole fruit to the serving board followed by the soppressata, cut into half-moons, and prosciutto.
Fill in any gaps with sliced fruit, Marcona almonds and pumpkin seeds.
Allow cheese to come to room temp before serving.