Geometric Gala Cheese Meats (Printable View)

A stylish board showcasing cheeses and cured meats shaped into triangles and rhombuses with fresh garnishes.

# What You'll Need:

→ 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 tablespoons fig jam

→ Crackers & Garnishes

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

# How To Make It:

01 - Use a sharp knife to cut all cheeses and cured meats into triangles or rhombuses, then arrange them alternately on a large serving board for a visually striking display.
02 - Place seedless red and green grapes, along with dried apricots trimmed into geometric shapes, in small clusters around the board.
03 - Distribute Marcona almonds evenly in open spaces on the board to enhance texture and flavor contrasts.
04 - Spoon dollops of fig jam into small bowls or place directly on the board for sweet accents.
05 - Stack or fan gluten-free seed crackers broken into triangles, maintaining the geometric theme throughout.
06 - Finish by decorating the board with fresh rosemary or thyme sprigs to add aromatic appeal.
07 - Present immediately to preserve the sharp geometric shapes and freshness of all components.

# Expert Advice:

01 -
  • It turns a simple board into a conversation starter that looks far more impressive than the effort it takes.
  • The geometric constraint actually makes it easier to arrange than a freeform board—every piece has a purpose and place.
  • People remember it as much for how it looked as for how it tasted.
02 -
  • Mise en place is everything here—cut everything before you arrange anything, so you're not standing there stressed about a half-cut piece of cheese while your guests arrive.
  • Room temperature changes how shapes look; if anything starts to sweat or soften, keep a small fan nearby and assemble the board as close to serving time as possible.
  • Perfect cuts matter less than confident arrangement—hesitation reads louder than any wobbly triangle ever will.
03 -
  • Use a hot, damp knife between cuts to slice brie cleanly; most people don't think of this and end up with crumbled edges that look careless.
  • If you're cutting apricots into geometric shapes and they keep sticking to your knife, let them air dry for 10 minutes first—moisture is your enemy here.
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