Geometric Gala Cheese Meats (Printable version)

Artistic arrangement of cheeses, cured meats, fruits, and nuts featuring geometric shapes for eye-catching appeal.

# 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 triangular wedges
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 - Using a large sharp chef's knife, carefully cut all cheeses and cured meats into triangles or rhombus shapes. Neatly arrange them on a spacious serving board, alternating the shapes to create visual appeal.
02 - Place clusters of seedless red and green grapes along with dried apricots arranged into geometric shapes around the board.
03 - Distribute Marcona almonds into open spaces between other items to add texture.
04 - Spoon dollops of fig jam into small bowls or directly onto the board to complement savory elements.
05 - Stack or fan gluten-free seed crackers maintaining the triangular motif for cohesive presentation.
06 - Finish by decorating with fresh sprigs of rosemary or thyme to introduce aromatic notes.
07 - Present immediately, taking care that the geometric forms remain intact for an elegant display.

# Expert Advice:

01 -
  • It looks so polished that people assume you spent hours fussing, when really it's just strategic knife work and a little patience.
  • The constraint of geometric shapes actually makes the board easier to compose—you're not wrestling with random hunks of cheese.
  • It becomes an instant conversation starter at parties, turning a simple appetizer into the focal point of the table.
02 -
  • Room temperature cheese crumbles and soft cheese slides—chill everything thoroughly and work quickly once you've cut, or your beautiful shapes become abstract art.
  • A sharp knife is not optional; it's the difference between clean angles and ragged edges that destroy the whole visual concept.
  • Arrange no more than 30 minutes before serving, or juices from grapes will start to weep and cured meats will curl at the edges, loosening your careful geometry.
03 -
  • A large ceramic or marble board acts as a natural cooler and looks more intentional than plastic; the thermal mass keeps everything fresher longer.
  • Use a long, thin-bladed knife for cheeses and a chef's knife for meats; different tools for different jobs yields noticeably cleaner cuts.
  • Fold prosciutto just before serving or it gets brittle and loses that silky quality that makes it worth using in the first place.
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