Advanced Artisan Array Board (Print View)

A lavish board featuring sculpted cheeses, layered meats, fresh fruits, nuts, and edible garnishes.

# 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 - 1.75 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

# Directions:

01 - Wipe the serving board clean and place small bowls to hold jams, honey, and pickles.
02 - Use provolone or similar pliable cheese to roll thin slices into tight spirals, fanning out edges to form petals. Repeat with salami for meat roses.
03 - Create intricate folds and layered ribbons with cured meats, filling all gaps to achieve a lush, abundant appearance.
04 - Cut cheeses into varied shapes such as wedges, cubes, and shards. Place cheese roses and pieces evenly across the board.
05 - Nestle clusters of fresh and dried fruits, balancing colors and shapes to enhance visual interest.
06 - Scatter nuts and olives in small piles or bowls and add artichokes, roasted peppers, and cornichons in decorative clusters.
07 - Fan out baguette slices and arrange crackers and grissini in remaining gaps for textural variety.
08 - Finish the board with fresh herbs, edible flowers, microgreens, and radish roses for an elegant and maximalist presentation.
09 - Serve immediately or cover and refrigerate until ready to present.

# Expert Advice:

01 -
  • It transforms simple ingredients into a showstopping centerpiece that makes you look like a professional caterer without the stress.
  • Every guest finds something they adore, from the soft brie to the peppery soppressata, because the variety is genuinely luxurious.
  • The hands-on preparation becomes meditative and fun—rolling cheese roses is oddly calming once you get the rhythm.
02 -
  • Cheese roses require practice but pay off visually—if your first attempts look more like pinecones than roses, that's perfect. The imperfect ones often look more organic and beautiful once they're on the board alongside others.
  • Chill your board and all cheeses beforehand; a warm board is a melting disaster. I learned this the hard way at a summer party when my beautiful brie turned into brie soup within minutes.
  • Slice fresh fruits—apples, pears—at the absolute last moment before serving, or have lemon juice nearby to brush on them. Oxidation is your enemy and will turn your beautiful presentation dingy.
03 -
  • The absolute game-changer is preparing your board in advance but holding off on final garnishes and fresh fruits until the last possible moment. This gives you the visual impact of freshness without the stress of timing.
  • Invest in a quality cheese knife set and small serving spoons for each spread—guests instinctively know how to behave around a professionally presented board, and good tools encourage gentle handling of your artistry.
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