Slice the fruits and veggies into grillable sizes or large chunks. (See photo)
Leave the peel and rind on before grilling.
Place the strawberries and cherry tomatoes on skewers.
Lightly brush the fruits and veggies with avocado or grapeseed oil to help prevent sticking.
Cook all fruits and vegetables directly over moderately hot coals or use the indirect heat method. Rotate the produce, and then move it to a cooler part of the grill to avoid overcooking.
On a large food-safe board (or lay down parchment paper) arrange the fruits and veggies with the fraiche and fig jam, and cheeses in the center.
Mix the creme fraiche and fig jam in a small bowl for dipping.
Fill in the open spots with salami or cured meats.
Garnish with flowers. Everyone serves themselves. Optional to serve with a bottle of balsamic glaze, to drizzle over each individual serving.