Geometric Gala Charcuterie Board (Printable)

An artistic spread featuring cheeses and cured meats shaped into precise triangles and rhombuses.

# 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 tablespoons fig jam

→ Crackers & Garnishes

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

# How-To:

01 - Use a sharp knife to cut all cheeses and cured meats into triangles or rhombuses. Arrange them aesthetically on a large serving board, alternating shapes for visual appeal.
02 - Place seedless red and green grapes, along with dried apricots trimmed into geometric shapes, in small clusters around the board.
03 - Distribute Marcona almonds evenly in open spaces on the board to add texture and flavor.
04 - Serve fig jam in small bowls placed on or beside the board, or add dollops directly onto the board.
05 - Stack or fan gluten-free seed crackers, ensuring they maintain the triangular theme for consistency.
06 - Add fresh rosemary or thyme sprigs for an aromatic and decorative finish.
07 - Present immediately to preserve the distinct geometric shapes of each element.

# Expert Advice:

01 -
  • It looks like you spent hours when it honestly takes about 25 minutes, which feels like getting away with something delicious.
  • Everyone at the table comments on how it looks before they even taste it, giving you those satisfying moments where effort meets visual impact.
  • The geometric theme becomes a conversation starter, especially with guests who don't expect a cheese board to be this thoughtfully composed.
02 -
  • Dull knives smash soft cheeses and create ragged edges that ruin the whole effect—invest in or borrow a really sharp chef's knife because it's the only tool that matters here.
  • Temperature control changes everything: room temperature cheeses become soft and forgiving in all the wrong ways, so keep them chilled until the last possible moment before serving.
  • Gluten-free crackers can shatter unpredictably if you cut them after they've been sitting out, so either break them into triangles right before serving or arrange them whole and let guests break their own.
03 -
  • Prep all your cuts about an hour before guests arrive so you can spend those final minutes arranging on the board without feeling rushed—rushed hands lose precision and the feeling of calm control that makes this special.
  • If you're nervous about achieving clean cuts, chill your cheeses in the freezer for 10 minutes before slicing; the cold firms everything and makes edges crisp and satisfying.
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