Advanced Artisan Board Display

# 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, suitable 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 such as pansies and nasturtiums

36 - Microgreens

37 - Radish roses

# Step-by-Step Directions:

01 - Clean the serving board thoroughly and place small bowls designated for jams, honey, and pickles.

02 - Roll thin slices of provolone or similar pliable cheese into tight spirals, then fan out edges to mimic petals. Repeat the technique using salami slices to create meat roses.

03 - Fold cured meats into intricate layered ribbons and fills gaps densely to achieve a lush, abundant appearance.

04 - Cut cheeses into wedges, cubes, and shards; distribute cheese roses and assorted cheese pieces evenly across the board.

05 - Cluster fresh and dried fruits strategically, balancing color and shape for visual appeal.

06 - Scatter nuts and olives in small piles or bowls; add artichoke hearts, roasted peppers, and cornichons in decorative groupings.

07 - Fan out baguette slices and position crackers and grissini in gaps between other ingredients for an inviting display.

08 - Finish with fresh herbs, edible flowers, microgreens, and radish roses to enhance maximalist presentation.

09 - Serve immediately or cover and refrigerate until ready to present.

# Expert Suggestions:

01 -

It's the ultimate conversation starter—guests will Instagram your board before they eat from it, and honestly, you'll understand why
You get to play artist and chef simultaneously, creating something that tastes as luxurious as it looks
It serves a crowd elegantly without requiring you to cook a single thing, freeing you to actually enjoy your guests
The flavor combinations are endless, letting everyone discover their own perfect bite

02 -

Cheese temperature matters more than you'd think—take everything out of the fridge at least 45 minutes before serving, because cold brie is stiff and unforgiving, while room-temperature brie is creamy and welcoming
Provolone won't sculpt into roses unless it's slightly warm and you're incredibly gentle; rushing this step is how I ended up with broken cheese shards the first three times I tried
Apple and pear slices oxidize and brown shockingly fast, so slice them minutes before serving or toss them in a tiny bit of lemon juice beforehand—a trick that's saved countless boards from looking tired before anyone took a bite

03 -

Invest in a truly beautiful board—wood or marble that's at least 18 by 24 inches—because you'll use it repeatedly and it becomes a centerpiece worthy of display
Make your cheese roses the morning of or the night before, then store them in the refrigerator covered loosely with plastic wrap; they stay perfect and you're not sculpting under time pressure
Use small serving utensils and multiple cheese knives so guests can taste without cross-contaminating flavors between ingredients

Advanced Artisan Board Display (Print View)