Advanced Artisan Array Board (Printer View)

An elaborate board combining folded meats, cheese sculptures, fruits, nuts, and fresh garnishes with maximalist style.

# Components:

→ 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 - 3.5 oz whole grain mustard
28 - 3.5 oz fig jam
29 - 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

# Method:

01 - Clean the board thoroughly and position small bowls for jams, honey, and pickles.
02 - Roll thin slices of provolone into spirals and fan the edges to form petals. Repeat the technique with salami to create meat roses.
03 - Fold cured meats into layered ribbons and intricate shapes, filling spaces for a rich, dense presentation.
04 - Cut cheeses into wedges, cubes, and shards. Distribute cheese roses and pieces evenly across the board.
05 - Cluster fresh and dried fruits throughout, balancing colors and shapes to enhance visual appeal.
06 - Place nuts and olives in small piles or bowls; arrange artichoke hearts, roasted peppers, and cornichons decoratively.
07 - Fan sliced baguette and fill gaps with assorted crackers and grissini for texture and variety.
08 - Finish with fresh herbs, edible flowers, microgreens, and radish roses to elevate the presentation.
09 - Present immediately or cover and chill until serving.

# Expert Advice:

01 -
  • It's the kind of spread that makes people pause mid-conversation to take photos and compliment your taste—and honestly, that feeling never gets old.
  • With zero cooking required, you get to focus entirely on the creative, meditative pleasure of arranging beautiful things.
  • Every guest finds something they adore, whether they're a charcuterie connoisseur or someone discovering their new favorite cheese.
02 -
  • Cheese must be chilled before slicing and sculpting—warm cheese tears and doesn't hold its shape, which will break your heart when you're halfway through creating a rose.
  • Slice your fresh fruits as close to serving time as possible; apples and pears will oxidize and brown if left exposed, and no amount of beauty can overcome disappointed guests.
  • The key to a board that looks abundant rather than cluttered is layering—meats and cheeses should overlap, fruits should nestle into each other, and every inch should feel purposeful.
03 -
  • Assemble your board no more than two hours before serving; this keeps everything at its best and prevents flavors from becoming muddled.
  • Leave your board out of direct sunlight and in a cool environment so cheeses don't sweat and meats don't dry out.
  • If you're serving wine, a bold red like Syrah or a crisp sparkling wine balances the richness beautifully and makes the whole experience feel celebratory.
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