For the Caprese Skewers: Ensure tomatoes, mozzarella, and basil are completely dry. Thread each skewer in this order: one tomato, one folded basil leaf, one mozzarella ball, another basil leaf, and a final tomato. Place finished skewers on a parchment-lined tray, cover, and refrigerate. Just before serving, arrange on a platter, drizzle with olive oil and balsamic glaze, and sprinkle with sea salt and black pepper.

For the Blueberry Chive Dip: In a medium bowl, use a hand mixer to beat the softened cream cheese until smooth and creamy. Beat in the sour cream and mayonnaise until fully combined and smooth. Gently fold in 1 cup blueberries, 1/4 cup chives, lemon juice, garlic powder, and onion powder. Season with salt and white pepper. Transfer to a serving bowl, cover, and refrigerate overnight. Before serving, garnish with extra blueberries and chives.

For the Flag Cheese Board: On a large rectangular board, create the 'canton' by arranging a tight rectangle of blueberries in the top left corner. For the 'stripes,' create alternating rows: a row of strawberry halves (red), a row of cubed white cheddar (white), a row of pepperoni (red), a row of cubed havarti (white). Continue until the board is filled. Fill gaps with raspberries, extra blueberries, and assorted crackers. Add optional bowls of nuts or honey in corners.

Make-Ahead Timeline: The day before, make the dip, wash and dry all berries and herbs, and cube cheeses. Store components separately. The morning of, assemble the skewers and build the cheese board on the platter. Cover and refrigerate. One hour before guests arrive, remove dip and board to come to a cool room temperature. Arrange skewers on their platter, then garnish and serve all items.