Advanced Artisan Charcuterie Board (Printable)

Intricate board featuring folded meats, cheese roses, fruits, nuts, and vibrant garnishes for a lavish tasting experience.

# What You'll 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

# Directions:

01 - Clean the board thoroughly and arrange small bowls for jams, honey, and pickles in designated areas.
02 - Roll thin slices of provolone into tight spirals, gently fan edges to imitate petals; repeat process with select salami slices to form meat roses.
03 - Fold and ribbon cured meats intricately, filling spaces to build a lush, layered appearance.
04 - Cut cheeses into varied shapes such as wedges, cubes, and shards; intersperse cheese roses among cheese pieces across the board.
05 - Cluster fresh and dried fruits to create visual interest through contrast of color and form.
06 - Place nuts, olives, artichokes, roasted peppers, and cornichons in small piles or bowls, arranged decoratively.
07 - Fan sliced baguette and situate crackers and grissini strategically to fill remaining gaps.
08 - Add fresh herbs, edible flowers, microgreens, and radish roses to enhance maximalist appearance.
09 - Serve immediately or cover and refrigerate until serving time to preserve freshness.

# Expert Advice:

01 -
  • Transforms any gathering into a memorable culinary experience that guests will photograph and rave about for weeks.
  • Allows you to showcase your creativity through sculpting cheese roses and arranging meats in intricate patterns that feel like edible sculpture.
  • Offers something for everyone with an abundance of textures, flavors, and presentations that invite exploration.
02 -
  • Temperature is everything. All cheeses, meats, and even the board itself should be chilled before assembly. I learned this when my first board became a soft, sad puddle under warm lighting.
  • Less is more, until suddenly more is everything. Start conservative with arrangement and keep adding until it looks abundantly full but intentional—the difference between cluttered and crowded is confidence in your choices.
03 -
  • Use food-safe gloves when handling the most delicate garnishes like edible flowers and microgreens to avoid finger oils that can make them wilt.
  • The secret that separates a good board from a memorable one is creating pockets of emptiness that disappear as guests eat, making the experience feel generous rather than overwhelming.
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