Crimson Crest Luxurious Board (Printable)

A refined spread featuring savory red meats, red wine cheeses, fresh fruits, and artisanal breads.

# What You Need:

→ Red Meats

01 - 3.5 oz prosciutto
02 - 3.5 oz bresaola
03 - 3.5 oz spicy chorizo, thinly sliced
04 - 2.8 oz smoked beef salami

→ Red Wine-Soaked Cheeses

05 - 5.3 oz Drunken Goat cheese, sliced
06 - 5.3 oz Red Wine Cheddar, cubed
07 - 3.5 oz Merlot BellaVitano cheese, sliced

→ Accompaniments

08 - 1 small bunch red grapes, washed
09 - 1 medium pomegranate, seeds removed
10 - 1 small jar red onion jam
11 - 1 cup roasted red peppers, sliced
12 - 1 small handful dried cranberries
13 - 1 baguette, sliced
14 - 1 box red beet crackers

→ Garnishes

15 - Fresh rosemary sprigs
16 - Edible rose petals (optional)

# How To Make It:

01 - Fold or roll the prosciutto, bresaola, chorizo, and salami and place them in distinct sections on a large triangular serving board, grouping similar textures together.
02 - Cut the Drunken Goat, Red Wine Cheddar, and Merlot BellaVitano into bite-sized portions, then fan them out in separate clusters adjacent to the meats.
03 - Scatter grapes, pomegranate seeds, and dried cranberries around the meats and cheeses. Position roasted red peppers and a small bowl of red onion jam in corners or near the cheese clusters.
04 - Neatly place baguette slices and red beet crackers to fill open spaces and create textural contrast.
05 - Decorate with fresh rosemary sprigs and optional edible rose petals to enhance color and aroma.
06 - Present the board at room temperature for optimal flavor and texture.

# Expert Suggestions:

01 -
  • It looks impossibly fancy but takes barely half an hour—the secret weapon for when you want to feel like you tried hard without actually stressing.
  • Red wine-soaked cheeses are unexpected and memorable in the best way, sparking conversations about where people have traveled and what they've tasted.
  • Every element is essentially already prepared, so you're really just creating art from ingredients that already know how to shine.
02 -
  • Cold cheese is a crime against flavor—if your board has been refrigerated, remove it at least 15 minutes before serving, or the wine-soaked varieties will taste muted and waxy.
  • Arrange everything on a dry board surface; any moisture will make prosciutto stick and cured meats lose their delicate texture by the time guests arrive.
  • Wine-soaked cheeses have more pronounced flavors than regular versions—this isn't a bug, it's the entire point, so pair them with bold wines and don't be shy with the red onion jam as a counterpoint.
03 -
  • Buy your cheese from an actual cheese counter, not the pre-packaged section—tell the person working there what you're making and they'll guide you toward versions that slice beautifully and taste like they mean something.
  • Toast your baguette slices very lightly and let them cool completely; warm bread is too absorbent and will pull moisture from the board.
  • Arrange everything the moment you're ready to serve, not hours ahead—charcuterie boards are best enjoyed within an hour of assembly when textures are still distinct and flavors haven't started blurring together.
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