Advanced Artisan Array Display (Printable)

A lavish board with folded cured meats, sculpted cheeses, fresh fruits, nuts, and vibrant garnishes.

# 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, such as pansies and nasturtiums
36 - Microgreens
37 - Radish roses

# Method:

01 - Wipe the serving board clean and arrange small bowls for jams, honey, and pickles to organize the presentation.
02 - Use provolone or a similarly pliable cheese to roll thin slices into tight spirals, fanning out the edges to mimic petals. Repeat this technique with salami slices to create meat roses.
03 - Fold and layer cured meats into intricate ribbons and shapes, filling the board gaps to create a lush and opulent appearance.
04 - Slice cheeses into wedges, cubes, and shards. Position the cheese roses and these varied shapes evenly across the board.
05 - Nestle clusters of fresh grapes, figs, apple, pear, and dried fruits strategically to add bursts of color and texture.
06 - Scatter nuts, olives, cornichons, artichokes, and roasted peppers in small piles or decorative bowls around the board.
07 - Fan out baguette slices and position assorted crackers and grissini in open spaces to balance the composition.
08 - Finish with fresh rosemary, thyme, edible flowers, microgreens, and radish roses for a maximalist presentation.
09 - Serve immediately for best presentation or cover and refrigerate until ready to present.

# Expert Pointers:

01 -
  • It's the ultimate conversation starter—guests will spend as much time admiring it as eating from it, giving you those precious moments to connect.
  • Every element serves a purpose, so you're never just filling space; you're composing a landscape of flavors that work together beautifully.
  • Once you master the sculpting techniques, you'll feel like a true artisan, and honestly, there's nothing quite like that feeling of creating something genuinely impressive with your own hands.
02 -
  • Temperature control makes or breaks this board—chill everything except the bread about two hours before assembly. Cold ingredients hold their shape, colors remain vivid, and nothing will wilt under the weight of presentation.
  • The secret that changed everything for me was understanding negative space. I used to cram every inch, but leaving a few intentional gaps actually makes the board feel more curated and less chaotic. Abundance and elegance aren't opposites; they're partners when you're thoughtful about balance.
03 -
  • Chill your board itself for 30 minutes before assembly; this keeps everything stable and prevents soft cheeses from losing their shape under room temperature.
  • Use a light hand with edible flowers—three or four scattered thoughtfully create magic; an abundance of them can feel overdone. The same wisdom applies to microgreens.
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