Geometric Gala Cheese Meats (Print)

A visually striking board featuring cheeses and cured meats shaped into triangles and rhombuses.

# Components:

→ 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

# Directions:

01 - Use a sharp knife to carefully cut all cheeses and cured meats into triangles or rhombuses, then arrange them alternately on a large serving board for visual interest.
02 - Place seedless red and green grapes, along with dried apricots cut into geometric shapes, in small clusters around the board.
03 - Distribute Marcona almonds evenly in the open spaces on the board.
04 - Add dollops of fig jam either in small bowls or directly on the board for easy access.
05 - Place the gluten-free seed crackers broken into triangles in neat stacks or fans, continuing the geometric theme.
06 - Decorate the board with fresh rosemary or thyme sprigs to enhance aroma and presentation.
07 - Present immediately to preserve the geometric shapes and freshness of all components.

# Expert Advice:

01 -
  • It transforms a simple appetizer into a conversation piece that looks like it belongs in a design magazine.
  • The geometric cuts actually make it easier to grab portions with your hands without the mess of irregular shapes.
  • Your guests will remember this board long after they've forgotten what you served for dinner.
02 -
  • Chill your cheeses for at least an hour before cutting; cold cheese cuts cleanly without crumbling or smearing, and the shapes hold their definition much better on the board.
  • A warm knife makes a dramatic difference when slicing through brie and soft cheeses; dip your knife in hot water and wipe it dry between cuts to prevent dragging.
03 -
  • A ruler placed lightly on your cheese block as you cut gives you confidence in your angles without being precious about it; it's a tool, not a mandate.
  • Cut your crackers fresh right before serving; pre-broken crackers lose their texture and charm by the time guests arrive.
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