Advanced Artisan Array Board (Printable)

Elaborate meat folds and cheese roses paired with fruits, nuts, and herbs create an exquisite tasting presentation.

# 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 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

# How To Make It:

01 - Clean the board thoroughly and place small bowls for jams, honey, and pickles strategically.
02 - Roll thin slices of provolone or similar pliable cheese into tight spirals and fan the edges to mimic petals. Repeat the process using salami for meat roses.
03 - Fold cured meats into intricate shapes and layer into ribbons to fill spaces densely and create a lush effect.
04 - Slice cheeses into wedges, cubes, and shards; distribute cheese roses and pieces evenly across the board.
05 - Group fresh and dried fruits in clusters to add color and texture contrast, enhancing visual appeal.
06 - Scatter nuts and olives in small piles or bowls, and arrange artichokes, roasted peppers, and cornichons in decorative clusters.
07 - Fan sliced baguette and place crackers and grissini in the gaps to provide variety and fill spaces.
08 - Decorate with fresh herbs, edible flowers, microgreens, and radish roses for a maximalist, refined finish.
09 - Present immediately or cover and refrigerate until serving time to maintain freshness.

# Expert Tips:

01 -
  • It's the ultimate showstopper that makes you look like you spent hours in a fancy culinary school, when really you're just arranging beautiful ingredients thoughtfully.
  • Every bite is completely different—one moment you're savoring creamy brie with fig jam, the next you're enjoying a crisp cracker with aged cheddar and roasted red pepper.
  • There's something deeply satisfying about creating something that's as beautiful to look at as it is delicious to eat, and your guests will remember this moment long after the last grape is gone.
02 -
  • The secret to cheese roses is using cheese that's slightly pliable but not warm—if it keeps cracking, it's too cold; if it won't hold a shape, it's too warm. Find that sweet spot and your hands will do the rest.
  • Always slice your meats fresh from the counter and use them within a few hours; they dry out quickly, and you want them to taste as delicate as they look on the board.
  • Keep cheeses chilled until the last possible moment, and consider removing them from the fridge just 30 minutes before serving so they can develop their full flavor while still maintaining their shape.
03 -
  • If a cheese slice tears while sculpting a rose, use the pieces to create a different shape—asymmetry and imperfection often look more organic and beautiful than perfect symmetry.
  • Keep your workspace cool and your hands slightly damp when sculpting meats and cheeses; this prevents sticking and gives you more control over delicate folds.
  • Step back frequently as you build to assess the overall composition—what looks good up close might create visual imbalance from a distance.
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