Not a recipe so much as a plan. The chutney goes in the middle and everything else arranges itself around it.
A good board is about contrast, not quantity: something soft, something hard, something salty, something sweet, something crunchy. The chutney is the hinge between the cheese and the meat, which is why it belongs in the centre rather than pushed off to one edge.
Method
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Take the cheeses out of the fridge an hour before serving. Cold cheese tastes of very little, this is the single biggest improvement you can make to any board.
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Put the open jar, or a small bowl of chutney, down first, roughly in the centre. Everything else is positioned in relation to it.
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Place the cheeses next, spaced apart rather than clustered, each with its own knife.
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Fold the prosciutto loosely into ribbons rather than laying it flat — height makes a board look generous.
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Fill the gaps with fruit and nuts, then fan the crackers along one edge where people can reach them.
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Cut the first slice of each cheese for people. Nobody wants to be the one who breaks the board.
Tips
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Two good cheeses beat five average ones. Spend the money on fewer, better things.
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Keep the wet items cornichons, olives, chutney in small bowls so they don't soak the crackers.
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Allow about 100 g of cheese per person if it is the main event, half that if dinner is coming.