In each boat, I added approximately 3 olives, 2 slices of the varied meats, 1-2 ounces of cheese, 3 berries, 2-3 cucumber slices, 1-2 tomato wedges, 1 slice of bacon, 1-2 ounces of nuts, one mozzarella ball, 1 grape tomato, 1 basil leaf, and a rosemary sprig for garnish.