Advanced Artisan Charcuterie Board (Printable)

Elaborate charcuterie featuring folded meats, cheese roses, fresh fruits, nuts, and decorative herbs on a large board.

# What you 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

# How to make it:

01 - Wipe the board clean and place small bowls for jams, honey, and pickles.
02 - Roll provolone slices into tight spirals, fanning out edges like petals. Repeat with salami to create meat roses.
03 - Fold and layer cured meats in intricate ribbons to fill gaps and create a lush presentation.
04 - Shape cheeses into wedges, cubes, and shards. Distribute cheese roses and other pieces evenly across the board.
05 - Group fresh and dried fruits in clusters, balancing color and shape for visual appeal.
06 - Scatter nuts and olives in small piles or bowls. Arrange artichokes, roasted peppers, and cornichons decoratively.
07 - Fan out baguette slices and place crackers and grissini to fill gaps between other ingredients.
08 - Top with fresh herbs, edible flowers, microgreens, and radish roses for a maximalist finish.
09 - Serve immediately or cover and refrigerate until presentation.

# Expert Advice:

01 -
  • It transforms humble ingredients into a show-stopping centerpiece that looks like you spent hours at a fancy culinary school
  • Everyone finds something they love—from the salty richness of aged cheddar to the delicate sweetness of fig jam
  • It's actually easier to pull off than it seems once you understand the sculpting tricks and layering secrets
  • You can prep most of it ahead, then do final garnishing just before guests arrive, taking all the stress out of entertaining
02 -
  • Everything must be cold when you assemble—warm cheese won't hold its roses, and warm meats become slippery and difficult to fold. Take meats out of the fridge 15 minutes before serving, but keep everything else cold until the last moment.
  • The secret to a visually stunning board is varying heights and textures. Don't lay everything flat. Stack some items, stand crackers up, lean cheese shards at angles. This creates dimension that photographs beautifully and invites exploration.
  • Prep your ingredients earlier in the day—slice fruits, make your cheese roses, fold your meats. The final assembly takes 15 to 20 minutes, not the full hour. This lets you stay calm and confident when guests are arriving.
03 -
  • Buy your cured meats and cheeses from a quality counter where you can speak to someone knowledgeable. They'll guide you toward the best combinations and slice things exactly how you need them.
  • Those radish roses that look so fancy? Slice radishes paper-thin (a mandoline helps), soak the slices in ice water for 30 minutes to make them pliable, then gently roll them into rose shapes. They're simpler than they look and absolutely transform the presentation.
  • If you're feeling overwhelmed by the ingredient list, remember you can simplify. Start with 3 cured meats instead of 5, use 3 or 4 cheeses instead of 6. The technique and presentation matter more than the exact components.
  • Edible flowers aren't just beautiful—they're edible. Pansies, nasturtiums, and violas taste slightly sweet and peppery. Scatter them freely. They add sophistication without effort.
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