Continuing the civilized tradition of handsome picnic carriers, the Picnic Time Pioneer basket is made of rattan and canvas with a leather-wrapped handle, a double lid, two front pockets, and a water-resistant base. It’s outfitted with a luncheon set for two including wine glasses, a cutting board, a cheese knife, and a corkscrew, as well as a four-by-five-foot picnic blanket and plastic storage container.

This time of year, when figs are at their peak, try using sliced fresh figs in place of the jam, and slip in a few leaves of fresh basil for good measure. Or give the panini an American spin by substituting the prosciutto with softly cooked bacon—this is the time to break out the artisanal stuff. Salty and chewy, creamy and sweet, this simple sandwich is all of that and more.

Split each roll, and layer with the mozzarella, then the prosciutto, and finally the basil. Spread the top slices of bread with the fig jam, and close up the sandwiches. Lightly butter the outside of each sandwich.

To add beauty and practicality to your next cheese-enhanced picnic, pack up this butter/soft cheese board and spreader duo, both delicately crafted by Jonathan and Julia of Moonspoon. Made from cherrywood, this seven-inch board and accompanying rounded-edge spreader come in ten unique patterns, each carved to emulate shapes and shadows cast by moonlight.

It’s hard to improve on the classic Caprese salad of fresh mozzarella, farm-ripe tomato, fragrant fresh basil, and a drizzle of olive oil and salt—but as this recipe shows, it may be remodeled into easy finger food for a party. Serve these little nibbles on a bed of sliced yellow tomatoes or roasted yellow peppers for a stunning presentation. But, of course, they are more than tempting on their own too.

Drain the ciliegine and pat dry. Toss them with the pesto to coat generously. Set aside at least half an hour to allow the flavors to meld.

Cut the tomatoes crosswise in half. Thread each toothpick with half a tomato and one pesto-coated ciliegine. Serve, if desired, on a bed of roasted yellow peppers or simply present as is; they’ll disappear promptly either way.

When it comes to en plein air dinnerware, we often sacrifice charm for durability. Fortunately, the Golden Rabbit Enamelware company offers pastel blue and green damask-patterned, enameled dishes that look good and last long. Dishwasher safe and equipped with extra protection in the form of stainless-steel rims, these plates, platters, and bowls are all you need for low-maintenance, outdoor style. Just add the deck chairs!

Adapted from The Cheese Lover’s Cookbook & Guide (Simon & Schuster, 2000) by Paula Lambert

It amazes me that more omelets and frittatas aren’t made with mozzarella—it’s wonderful with eggs. This recipe uses both fresh and smoked versions to bring some depth and complexity to the tomatoes, and asparagus. If you’d like, add another layer of flavor by grilling the asparagus: lightly brush it with olive oil first, then cut it into 1-inch pieces and stir it into the sautéed onion mixture.

Cheeseheads, like Boy Scouts, should always be prepared. With this Buck 110 Dual Action pocketknife you’ll be ready to cut, carve, smear, and slice. Made with laminated birchwood handles, a 420HC steel blade, and brass bolsters and liners, the Buck is a valuable companion for outdoor forays—and small enough to carry safely, folded, in a pocket or backpack. Cutting the cheese has never been easier.

Mozzarella may be flattened into sheets and filled with all sorts of delicious ingredients, then rolled up and cut into spirals. They’re pretty much the definition of appealing, no-cook summer cooking. Ready-to-use mozzarella sheets made by Bel Gioso are available in many cheese shops and groceries. But if you can’t find them, make an easy salad inspired by this recipe: just toss together young arugula, your favorite olive oil, lightly toasted walnuts and sea salt, and serve it over a few slices of fresh mozzarella.

This striped Tufoli Messenger bag by Mario Batali does more than keep drinks at intended temperatures (thanks to its insulated lining) and tote nibbles. As part of the Lunchbox Auction, a portion of the proceeds from Mario Batali bag sales are split between the Lunchbox Fund, a nonprofit organization working to provide lunches to schoolchildren in South Africa (many of whom are AIDS orphans), and the Food Bank for New York City, which distributes food to over a thousand food-assistance programs citywide. All that and functionality, too: the bag has a drawstring closure, an inner nylon pocket, easy-wipe interior, and adjustable shoulder strap.

A good picnic needs good food transportation, and this backpack from Picnic Time is made to move. Constructed of woven polyester with a removable waterproof liner and an exterior wine pouch, the brown and blue Avalon picnic backpack is furnished with a complete set of cutlery, plates, tumblers, and linens for two, along with salt and pepper shakers, a corkscrew, a bottle stopper, a cheese knife and a cutting board—all tucked into the bag like puzzle pieces, allowing for easy transport.