Advanced Artisan Array Board (Printable)

An elaborate board featuring folded cured meats, sculpted cheeses, fresh fruits, nuts, and herbs for a rich tasting experience.

# 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 - 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 - Clean serving surface thoroughly and place small bowls for jams, honey, and pickles strategically.
02 - Roll thin slices of provolone cheese into tight spirals, fanning out edges to mimic petals; repeat technique with salami for meat roses.
03 - Fold and layer cured meats into intricate ribbons and folds, filling spaces to create a rich, crowded visual effect.
04 - Slice cheeses into a variety of shapes such as wedges, cubes, and shards; distribute cheese roses and pieces evenly across board.
05 - Cluster fresh and dried fruits artistically to provide vibrant color contrasts and textural interest.
06 - Scatter nuts and olives in small piles or bowls; arrange artichokes, roasted red peppers, and cornichons in decorative groups.
07 - Fan sliced baguette and arrange crackers and grissini in remaining gaps to balance composition and accessibility.
08 - Top board with fresh herbs, edible flowers, microgreens, and radish roses for a luxurious and maximalist presentation.
09 - Present immediately or cover and refrigerate until serving time to maintain freshness.

# Expert Advice:

01 -
  • It's the ultimate crowd-pleaser that requires zero cooking—all your effort goes into creating visual magic that people can't stop talking about.
  • You become that friend who somehow makes entertaining look effortless, even though the real secret is just thoughtful arrangement and quality ingredients.
  • It gives you permission to play with your food, to fold and sculpt and create without worrying about technique or perfection.
02 -
  • Don't assemble this board more than 2 hours before serving. The longer it sits, the drier everything becomes and the less stunning it looks. I learned this the hard way at a brunch that started late.
  • The temperature of your ingredients matters more than you'd think. Keep cheeses cool until the last moment, but let them warm slightly before eating—the flavors sing at room temperature. Cured meats should be cool but not cold straight from the fridge.
  • Those little gaps you think you need to fill? Sometimes leaving a bit of negative space makes the board feel more intentional and less chaotic, even though the goal is abundance.
03 -
  • Invest in a truly beautiful board—marble or wood that's at least 18 by 24 inches. A stunning board does half the work for you; people perceive the same ingredients as more luxurious when they're presented on something beautiful.
  • Prep everything ahead except the final assembly. Arrange cheeses and meats in advance on parchment, cover with plastic wrap, and refrigerate. Final assembly takes 15 minutes and your board arrives at the table at peak beauty.
  • The secret nobody talks about: slightly warm cheese tastes better than cold cheese. Ten minutes on the counter before serving makes a profound difference in flavor, even if it looks the same.
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