Advanced Artisan Charcuterie Board (Printable)

A luxurious charcuterie board showcasing intricate meats, sculpted cheeses, fresh fruits, nuts, and vibrant herbs.

# 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 - 1.75 oz dried apricots
19 - 1.75 oz dried cherries
20 - 1.75 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 - 1.75 oz roasted red peppers, sliced
26 - 1.75 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

# How To Make:

01 - Wipe the board clean and arrange small bowls for jams, honey, and pickles.
02 - Roll thin slices of provolone or similar pliable cheese into tight spirals, fanning out edges to mimic petals. Repeat using salami for meat roses.
03 - Create intricate folds and layered ribbons with cured meats, filling gaps for a lush and abundant appearance.
04 - Slice cheeses into wedges, cubes, and shards; distribute cheese roses and other pieces evenly across the board.
05 - Nestle clusters of fresh and dried fruits strategically to enhance color and shape contrast.
06 - Scatter nuts and olives in small piles or bowls, adding artichokes, roasted peppers, and cornichons in decorative clusters.
07 - Fan out sliced baguette and arrange crackers and grissini to fill remaining gaps.
08 - Decorate with fresh herbs, edible flowers, microgreens, and radish roses to complete the presentation.
09 - Serve immediately, or cover and refrigerate until ready to present.

# Top Suggestions:

01 -
  • It's a conversation starter disguised as food—your guests will literally gasp when they see it
  • Everyone finds something they love because the variety is genuinely overwhelming in the best way
  • Once you master the technique, you'll have endless confidence throwing together boards for any occasion
02 -
  • Cheese temperature matters more than you'd think—if it's too cold it tastes muted, too warm and soft cheeses start to blur together. Aim for about 30 minutes out of the fridge before serving
  • The sculpting takes longer than you expect your first time, and that's perfectly okay. Give yourself at least 90 minutes from start to finish when you're learning
  • You need a genuinely sharp paring knife for the sculpting work. A dull knife will tear delicate slices and make you want to quit. Invest in one good knife
03 -
  • Invest in food-safe gloves for the intricate assembly work—your hands won't leave marks on the cheese roses and you'll feel less precious about the whole process
  • Keep a small bowl of lemon water nearby and dip your paring knife between cuts to keep everything pristine and prevent cheese buildup on the blade
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