Slice quince into ¼ inch thick wedges (no need to peel) and toss with oil. Spread out on a parchment-lined baking sheet. Sprinkle with a pinch of salt and pepper and place in the oven for 30 minutes, stirring once, halfway through. After 30 minutes, drizzle with honey, stir, and return to the oven for 10 more minutes, turning the heat off. Place in a bowl and top with crushed toasted hazelnuts. Place on the cheese board.
Gather a few small bowls, one large cutting board or several small ones- you can also layer these ( small board over big boards). Place board where it will live for the event. Arrange bowls on or around cutting boards, and fill with nuts, honey, preserves, olives, roasted quince. Arrange cheeses on the board. Tuck in cut fruit into the gaps and add sprigs of fresh herbs or surround the boards with colorful fall leaves.