Geometric Charcuterie Board (Printable Copy)

A striking platter of cheeses and cured meats artfully cut into triangles and rhombuses for serving.

# What You 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 tbsp 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:

01 - Using a sharp knife, carefully cut all cheeses and cured meats into triangles or rhombuses, maintaining firm shapes.
02 - Place the cut cheeses and meats on a large serving board, alternating shapes to create a visually appealing geometric pattern.
03 - Cluster red and green seedless grapes and arrange dried apricots around the board, trimming apricots into geometric shapes if preferred.
04 - Distribute Marcona almonds evenly in the spaces between other ingredients for texture contrast.
05 - Place dollops of fig jam in small bowls or directly on the board for sweetness.
06 - Organize gluten-free seed crackers in neat stacks or fans, maintaining the triangular presentation theme.
07 - Decorate the board with fresh rosemary or thyme sprigs to add aromatic appeal.
08 - Present the board immediately to keep the geometric shapes intact and fresh.

# Expert Advice:

01 -
  • It looks like you spent hours plotting every detail, but twenty-five minutes and a sharp knife are all you actually need.
  • Everyone stops scrolling through their phone when they see it—geometry somehow makes cheese and cured meats feel like an event.
  • The rhythm of cutting shapes is oddly meditative, and you'll catch yourself getting a little too precise (in the best way).
02 -
  • Temperature is everything—warm cheese won't hold a shape, but overly frozen cheese will be unpleasant to bite; aim for chilled but not rock-hard.
  • A sharp knife is non-negotiable; it's actually less likely to slip and cut your hand than a dull one that requires you to press hard.
  • The geometric cuts aren't just for looks—they actually help people grab items cleanly without the board looking demolished after the first few bites.
03 -
  • Use a chef's knife for most cuts, but keep a small paring knife nearby for detail work and cleaning up any ragged edges.
  • If you're nervous about cutting, practice your angles on cheaper cheddar first—the muscle memory makes the nicer cheeses feel easy.
  • Assemble everything 30 minutes before guests arrive so the board is stunning when people walk in, but not so far ahead that temperature becomes an issue.
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