Geometric Gala Charcuterie Board (Printable)

Artful platter with triangular and rhombus-shaped cheeses, meats, fruits, nuts, and crackers for easy serving.

# Ingredient list:

→ Cheeses

01 - 5.3 oz Manchego cheese, cut into triangles
02 - 5.3 oz Aged cheddar, cut into triangles
03 - 3.5 oz Brie, chilled and sliced into firm wedges (triangles)
04 - 3.5 oz Gruyère, cut into rhombuses

→ Meats

05 - 4.2 oz Prosciutto, folded or cut into triangles
06 - 4.2 oz Soppressata, sliced and trimmed into rhombuses
07 - 3.5 oz Chorizo, sliced diagonally into rhombuses

→ Accompaniments

08 - 1 small bunch seedless red grapes
09 - 1 small bunch seedless green grapes
10 - 1.8 oz dried apricots, cut into diagonal pieces
11 - 1.8 oz Marcona almonds
12 - 2 tbsp fig jam

→ Crackers & Garnishes

13 - 3.5 oz gluten-free seed crackers, broken into triangles
14 - Fresh rosemary or thyme sprigs, for garnish

# Cooking steps:

01 - Using a large sharp chef's knife, carefully cut all cheeses and cured meats into triangles or rhombuses as specified. Arrange them alternately on a large serving board for an artistic display.
02 - Place clusters of seedless red and green grapes along with dried apricots, trimming apricots into geometric shapes if desired.
03 - Scatter Marcona almonds evenly in the open spaces around the board.
04 - Place dollops of fig jam in small bowls or directly on the board for easy access.
05 - Neatly stack or fan gluten-free seed crackers, maintaining the triangular theme throughout.
06 - Finish with sprigs of fresh rosemary or thyme to add aromatic appeal.
07 - Present immediately to ensure all elements retain their geometric shapes and freshness.

# Expert advice:

01 -
  • It looks like you spent hours preparing when it actually takes just 25 minutes.
  • Every piece is meant to be picked up with your hands, which somehow makes the whole experience more fun and social.
  • Geometric cuts force you to slow down and be intentional, turning prep work into a kind of meditative ritual.
02 -
  • Room temperature is your enemy here; everything should be cool enough to hold its shape, so prep as close to serving time as possible.
  • A dull knife will destroy your presentation faster than anything else, so test yours before you start—it should glide through cheese without pressure.
  • The geometric constraint is actually freeing, not limiting; it gives you a clear rule to follow, which makes the whole process less intimidating than a traditional board.
03 -
  • A 45-degree angle is your friend for both cheese and meat cuts; it creates rhombuses naturally without overthinking it.
  • Keep everything chilled until the moment you arrange it, then serve immediately—this is one of the few boards where timing actually matters.
  • Wine pairings matter here: a crisp Sauvignon Blanc echoes the board's clean lines, while a dry rosé softens the richness of the aged cheeses.
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