Advanced Artisan Charcuterie Board (Printable)

Elaborate charcuterie creation with folded meats, sculpted cheese roses, fresh fruits, nuts, and decorative garnishes.

# What You Need:

→ Cured Meats

01 - 3.5 oz prosciutto, thinly sliced
02 - 3.5 oz soppressata, thinly sliced
03 - 3.5 oz capicola, thinly sliced
04 - 3.5 oz chorizo, sliced
05 - 3.5 oz mortadella, sliced

→ Cheeses

06 - 5.3 oz brie, chilled
07 - 5.3 oz manchego
08 - 5.3 oz aged cheddar
09 - 5.3 oz goat cheese
10 - 5.3 oz gouda
11 - 3.5 oz provolone (for sculpting roses)

→ Fresh Fruits

12 - 1 bunch red grapes
13 - 1 bunch green grapes
14 - 2 figs, quartered
15 - 1 pomegranate, seeded
16 - 1 apple, thinly sliced
17 - 1 pear, thinly sliced

→ Dried Fruits & Nuts

18 - 1.8 oz dried apricots
19 - 1.8 oz dried cherries
20 - 1.8 oz dried figs, halved
21 - 2.6 oz Marcona almonds
22 - 2.6 oz pistachios

→ Pickles & Accoutrements

23 - 2.6 oz cornichons
24 - 2.6 oz mixed olives
25 - 1.8 oz roasted red peppers, sliced
26 - 1.8 oz artichoke hearts, quartered
27 - 3.5 oz whole grain mustard
28 - 3.5 oz fig jam
29 - 3.5 oz honey

→ Crackers & Bread

30 - 1 baguette, sliced
31 - 5.3 oz assorted crackers
32 - 3.5 oz grissini (breadsticks)

→ Garnishes

33 - Fresh rosemary sprigs
34 - Fresh thyme
35 - Edible flowers (e.g., pansies, nasturtiums)
36 - Microgreens
37 - Radish roses

# How To Make It:

01 - Clean the serving board thoroughly and position small bowls for jams, honey, and pickles in designated areas.
02 - Roll thin slices of provolone cheese into tight spirals, fanning out edges to mimic petals; repeat using salami slices for meat roses.
03 - Create intricate folds and layered ribbons with cured meats, filling empty spaces to achieve a full, abundant presentation.
04 - Slice cheeses into a variety of shapes such as wedges, cubes, and shards; distribute cheese roses and pieces evenly across the board.
05 - Cluster fresh grapes, figs, pomegranate seeds, apple, and pear slices alongside dried apricots, cherries, and figs to introduce color and texture contrast.
06 - Scatter Marcona almonds, pistachios, olives, artichoke hearts, roasted peppers, and cornichons either in small piles or bowls for easy access.
07 - Fan sliced baguette pieces and arrange assorted crackers and grissini to occupy remaining spaces between other ingredients.
08 - Decorate with fresh rosemary, thyme, edible flowers, microgreens, and radish roses to enhance visual appeal.
09 - Serve immediately for optimal freshness or cover and refrigerate until needed.

# Expert Suggestions:

01 -
  • It's the appetizer that becomes the conversation—people actually compliment the presentation before diving in
  • You're not cooking anything, just orchestrating flavors and creating a moment that feels effortlessly luxurious
  • Once you master the folding and sculpting techniques, you'll feel like a professional caterer in your own kitchen
02 -
  • Chill everything that can be chilled beforehand—cold cheese is easier to sculpt, cold meat is easier to fold, and cold brie won't turn into a melted puddle within minutes of being exposed to room temperature
  • The foundation of a great board is asymmetry with intention; avoid placing identical items equidistant from each other, instead create clusters and neighborhoods that feel like they evolved naturally
  • Give yourself at least an hour for this project and do the actual arrangement in the last thirty minutes—once ingredients are exposed to room temperature, cheeses begin softening and presentations start to deteriorate
03 -
  • If you're making this more than two hours ahead, store components in the refrigerator and assemble the board just before guests arrive; a room-temperature board that's been sitting for hours looks tired compared to one that's freshly composed
  • The secret to looking like a professional caterer is having at least one cheese rose and one meat rose standing prominently at different heights—asymmetry and elevation are what catch the eye and photo
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