Geometric Gala Cheese Meat (Printable Version)

Artfully arranged cheeses and cured meats shaped into geometric forms with fruits and nuts.

# List of Ingredients:

→ 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 It:

01 - Using a sharp knife, carefully cut each cheese and cured meat into triangles or rhombuses. Arrange them alternately on a large serving board to create visual interest.
02 - Place clusters of seedless red and green grapes, along with diagonally cut dried apricots, strategically around the board.
03 - Scatter Marcona almonds evenly in the open spaces between cheeses and fruits.
04 - Add dollops of fig jam in small bowls or directly onto the board for guests to enjoy.
05 - Place gluten-free seed crackers in neat stacks or fan shapes, maintaining the triangular motif.
06 - Enhance aroma and presentation by garnishing with fresh rosemary or thyme sprigs.
07 - Present immediately, ensuring all components retain their geometric shapes.

# Expert Advice:

01 -
  • The shapes make it feel like a centerpiece you're proud to present, not just something you threw together.
  • Guests slow down and actually notice what they're eating instead of mindlessly grazing.
  • It takes the same ingredients you'd normally use but transforms them into something that photographs beautifully.
02 -
  • A truly sharp knife changes everything—dull blades tear cheese and crush crackers, which ruins the clean geometry you're aiming for.
  • Chill your Brie and any soft cheeses before cutting; room-temperature soft cheese will smear instead of slice.
  • Arrange the board no more than an hour before serving so the shapes stay crisp and the cheeses don't begin to slouch from the warmth of the room.
03 -
  • Dip your knife in warm water between cuts to keep cheese from dragging and sticking—this one habit changes everything about how clean your shapes look.
  • Arrange your board on a serving surface that's slightly cooler than room temperature (a marble board or even a chilled platter works) so cheeses hold their texture longer.
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