Geometric Gala Charcuterie Board (Printable)

A striking platter showcasing cheeses and meats cut into geometric shapes for a creative display.

# Components:

→ Cheeses

01 - 5.3 oz Manchego cheese, cut into triangles
02 - 5.3 oz aged cheddar, cut into triangles
03 - 3.5 oz brie, chilled and sliced into firm wedges (triangles)
04 - 3.5 oz Gruyère, cut into rhombuses

→ Meats

05 - 4.2 oz prosciutto, folded or cut into triangles
06 - 4.2 oz soppressata, sliced and trimmed into rhombuses
07 - 3.5 oz chorizo, sliced diagonally into rhombuses

→ Accompaniments

08 - 1 small bunch seedless red grapes
09 - 1 small bunch seedless green grapes
10 - 1.8 oz dried apricots, cut into diagonal pieces
11 - 1.8 oz Marcona almonds
12 - 2 tbsp fig jam

→ Crackers & Garnishes

13 - 3.5 oz gluten-free seed crackers, broken into triangles
14 - Fresh rosemary or thyme sprigs, for garnish

# Method:

01 - Using a sharp knife, carefully cut all cheeses and cured meats into triangles or rhombuses. Arrange them alternately on a large serving board for visual appeal.
02 - Place seedless red and green grapes along with dried apricots in small clusters around the board, shaping apricots into geometric pieces if preferred.
03 - Scatter Marcona almonds evenly in open spaces on the board to fill gaps.
04 - Spoon fig jam into small bowls or place dollops directly on the board to complement the savory elements.
05 - Stack or fan gluten-free seed crackers on the board, maintaining the triangular theme.
06 - Finish by garnishing with fresh rosemary or thyme sprigs to enhance aroma and presentation.
07 - Serve immediately to preserve the geometric shapes and freshness of all components.

# Expert Advice:

01 -
  • It looks like you spent three hours preparing when the whole thing takes just 25 minutes.
  • Cutting everything into geometric shapes somehow makes people slow down and actually taste each component instead of just grabbing blindly.
  • Zero cooking required means your kitchen stays cool and you stay calm before guests arrive.
02 -
  • Room temperature ruins everything—if your board sits out for more than 20 minutes before serving, the cheese softens and loses those edges you worked for, so time your assembly close to when people arrive.
  • A dull knife will smash your cheese and meats into a sad pile, so this is genuinely the one moment where a good knife matters more than fancy ingredients.
03 -
  • A cutting guide or even a ruler held against your cheese actually removes the anxiety of getting shapes perfect, and people genuinely cannot tell the difference between precision and approximation once everything's arranged.
  • Remove your board from the fridge 10 minutes before serving so the flavors aren't muted by cold, and the textures—especially the soft cheeses—reach their actual potential.
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