Advanced Artisan Array Board (Printable)

A luxurious board featuring sculpted cheese roses, folded meats, fresh and dried fruits, nuts, and garnishes.

# Components:

→ 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 the board thoroughly and arrange small bowls for jams, honey, and pickles.
02 - Use thin slices of provolone to form tight spirals, fanning edges to resemble petals; repeat with selected salami for meat roses.
03 - Fold cured meats into layers and ribbons, filling the board densely for a lush presentation.
04 - Slice cheeses into wedges, cubes, and shards, then distribute along with cheese roses evenly across the board.
05 - Cluster fresh and dried fruits by color and shape to enhance visual appeal.
06 - Scatter nuts and olives in small piles or bowls; arrange artichokes, roasted peppers, and cornichons in decorative clusters.
07 - Fan out baguette slices and place crackers and grissini in remaining gaps to balance the composition.
08 - Sprinkle fresh herbs, edible flowers, microgreens, and radish roses for a maximalist, elegant finish.
09 - Present immediately or cover and refrigerate until service.

# Expert Advice:

01 -
  • It's a conversation starter that does the heavy lifting for entertaining, turning a simple gathering into a memorable experience.
  • Once you master the techniques, you'll impress people without spending hours in the kitchen—just 60 minutes of focused creativity.
  • There's an almost meditative quality to arranging each element, and your guests will taste the care in every thoughtful detail.
02 -
  • Cheese must come out of the refrigerator at least 15–20 minutes before serving. This isn't optional—cold cheese tastes like nothing. Patience here transforms the entire experience from good to transcendent.
  • Prep everything ahead except fresh fruits and bread. Cut apples and pears at the very last moment, toss them in lemon juice, and arrange them with urgency. I learned this the hard way after serving oxidized apples that looked sad and brown.
  • The board looks best when it's full but not crushed. There's a beautiful difference between abundant and overwhelming—you want people to feel generously treated, not buried. Leave tiny pockets of visible board showing through.
  • Work with chilled ingredients but warm hands. Your hands are at body temperature and can warm the board slightly, which is actually perfect for cheese. Cold board, warm hands, room-temperature cheese—it's a beautiful balance.
03 -
  • Invest in beautiful cheese knives and small spreaders—they're not just functional, they're part of the invitation. People eat with their eyes first, and a lovely knife says you care about the details.
  • Always include something unexpected: maybe a drizzle of aged balsamic in a small dish, or a sprinkle of fleur de sel, or a jar of honeycomb. These small surprises are what people remember and tell friends about.
  • Create a small 'legend' on a beautiful card if you're entertaining people who might not recognize all the cheeses and cured meats. It's a kind touch that makes people feel educated rather than intimidated.
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