Advanced Artisan Charcuterie Board (Printable)

An elaborate display of cured meats, sculpted cheeses, fruits, nuts, and herbs for a stunning appetizer presentation.

# What You'll 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 - 1 jar (3.5 oz) whole grain mustard
28 - 1 jar (3.5 oz) fig jam
29 - 1 jar (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

# Step-by-Step:

01 - Clean the serving board thoroughly and arrange small bowls for jams, honey, and pickles.
02 - Roll thin slices of provolone into tight spirals and fan out the edges to mimic petals. Repeat this process with salami slices for meat roses.
03 - Create intricate folds and layered ribbons with cured meats, filling gaps to achieve a lush, crowded appearance.
04 - Cut cheeses into varied shapes such as wedges, cubes, and shards. Integrate cheese roses and other pieces evenly across the board.
05 - Nestle fresh and dried fruits in clusters, considering color and shape to enhance visual interest.
06 - Scatter nuts and olives in small piles or bowls, and arrange artichokes, roasted red peppers, and cornichons in decorative clusters.
07 - Fan out bread slices, and position crackers and grissini in available spaces between other ingredients.
08 - Finish by garnishing with fresh rosemary, thyme, edible flowers, microgreens, and radish roses for a maximalist presentation.
09 - Serve immediately or cover and refrigerate until ready to present.

# Expert Advice:

01 -
  • It looks so impressive that guests will assume you spent hours in culinary school, when really you just needed a good board and steady hands.
  • There's something deeply satisfying about sculpting cheese roses and folding prosciutto into delicate ribbons—it's meditation masquerading as appetizer prep.
  • Unlike traditional recipes, this board is endlessly customizable, letting you showcase your favorite cheeses, meats, and flavors in one stunning presentation.
  • It serves a crowd without requiring you to spend all evening cooking, leaving you free to actually enjoy your guests.
02 -
  • Cheese temperature matters more than people realize. Cold cheese loses flavor and texture. Remove hard cheeses from the fridge 30 minutes before serving, but keep soft cheeses and cured meats cold until the last possible moment—they're more forgiving with temperature.
  • Your board will look more impressive if you slightly overcrowd it. The eye registers abundance as luxury. What feels like too much when you're building it will look perfect when guests gather around.
  • Prep your rose-sculpting station separately and in advance. Your kitchen counter is your laboratory here. Don't try to arrange the whole board and then make roses—that way madness lies.
03 -
  • Toast your baguette slices lightly if you're making this board ahead of time. Fresh bread can get stale, but a gentle toast seals in moisture and adds subtle flavor.
  • Make your cheese and salami roses the morning of, but assemble the rest of the board within an hour of serving. This prevents fruits from oxidizing and keeps everything at the right temperature.
  • Invest in good food-safe gloves for the sculpting process. They keep your hands cool and prevent any transfer of heat or moisture to delicate cheeses.
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