Geometric Gala Charcuterie Board (Printable)

Striking charcuterie board with cheeses and cured meats shaped into triangles and rhombuses for visual appeal.

# What You Need:

→ 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

# Directions:

01 - Using a sharp knife, carefully cut all cheeses and cured meats into triangles or rhombuses and arrange them alternately on a large serving board for visual appeal.
02 - Place clusters of seedless red and green grapes, along with dried apricots trimmed into geometric shapes, around the board.
03 - Scatter Marcona almonds evenly in the open spaces on the board.
04 - Add dollops of fig jam either in small bowls or directly on the serving board.
05 - Neatly stack or fan gluten-free seed crackers, maintaining the triangular theme.
06 - Decorate with fresh rosemary or thyme sprigs to enhance aroma and presentation.
07 - Present the platter immediately, ensuring all elements retain their geometric forms.

# Expert Advice:

01 -
  • It looks so impressive that guests think you spent hours in the kitchen when it actually takes less than thirty minutes.
  • Every bite tastes like you curated it just for them, because technically you did, one careful cut at a time.
  • The geometric shapes make people slow down and really look at what they're eating instead of just grabbing blindly.
02 -
  • Cold cheese is your friend—pull the brie out of the fridge only five minutes before cutting, or it will soften into an uncut-able blob, and then you're back to square one.
  • A dull knife is a board-destroying knife; one sharp blade and a steady hand will make this whole experience feel effortless instead of frustrating.
  • The geometric theme is what makes this special—the moment you abandon it and just pile things on the board like a normal charcuterie, you've lost the entire point.
03 -
  • Use a ruler or a edge guide if precision makes you nervous—there's no shame in helping your hand do what your eye wants it to do.
  • Chill your serving board for ten minutes before assembling so the cheese and meats stay firm and the whole thing lasts longer in warm kitchens.
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