Advanced Artisan Charcuterie Board (Printable version)

Show-stopping board with intricate folded meats, sculpted cheese, fresh fruits, nuts, and herbs for a grand presentation.

# 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 - 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

# How to Make It:

01 - Wipe the serving board clean and position small bowls for jams, honey, and pickles.
02 - Roll thin slices of provolone into tight spirals, fanning out edges to mimic petals; replicate with salami for meat roses.
03 - Fold and layer cured meats into intricate ribbons, filling gaps to create a lush, abundant display.
04 - Cut cheeses into a mix of wedges, cubes, and shards; distribute cheese roses and pieces evenly across the board.
05 - Nestle clusters of fresh and dried fruits strategically, balancing color and form for visual appeal.
06 - Scatter nuts and olives in small mounds or bowls; arrange artichokes, roasted peppers, and cornichons decoratively.
07 - Fan out baguette slices and intersperse crackers and grissini in remaining spaces to complete the spread.
08 - Top with fresh herbs, edible flowers, microgreens, and radish roses to enhance aesthetic impression.
09 - Serve immediately or gently cover and refrigerate until ready to present.

# Expert Advice:

01 -
  • It looks so impressive that guests will assume you spent all day preparing when really you've orchestrated a beautiful assembly puzzle
  • There's something for everyone—the cheese lover, the cured meat enthusiast, the fruit-and-nut crowd, and those who came just for the pickles
  • Once assembled, you can step back and actually enjoy your guests instead of being stuck in the kitchen
  • It becomes a conversation starter, a centerpiece that invites people to linger and taste thoughtfully
02 -
  • The board must be assembled within an hour of serving if you want the bread to stay crisp and the cheese roses to maintain their shape—this isn't a make-it-now-serve-it-later dish, it's a performance piece that requires timing
  • All cheese must be chilled before you begin, especially the provolone for rose sculpting, otherwise your roses will slump into abstract shapes instead of blooming like flowers
  • Pre-slice your apple and pear at the last possible moment and toss with lemon juice, or they'll oxidize and brown, losing both beauty and appeal
  • Buy your cured meats sliced to order rather than pre-packaged—the difference in texture and moisture is the difference between a board that looks professional and one that looks tired
03 -
  • Make your cheese roses the day before and keep them in a cold airtight container—they hold their shape better when they've had time to set, and you'll have less stress the day of
  • Chill your board itself in the freezer for 15 minutes before assembly—a cold surface keeps cheeses and meats fresh longer and makes everything look crisper
  • Use tweezers for placing edible flowers and microgreens—your hands are too clumsy for this precision work, and tweezers let you place elements exactly where you want them
  • Create a timeline: prep everything the night before, slice fresh fruits 30 minutes before, assemble the board 45 minutes before serving, finish garnishes 15 minutes before guests arrive
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