Advanced Artisan Array (Printable Version)

A maximalist presentation of cured meats, sculpted cheeses, fruits, nuts, and herbs for a gourmet appetizer.

# Ingredient List:

→ 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 - 1.75 oz dried apricots
19 - 1.75 oz dried cherries
20 - 1.75 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 - 1.75 oz roasted red peppers, sliced
26 - 1.75 oz artichoke hearts, quartered
27 - 1 jar (3.5 oz) whole grain mustard
28 - 1 jar (3.5 oz) fig jam
29 - 1 jar (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 (e.g., pansies, nasturtiums)
36 - Microgreens
37 - Radish roses

# Steps:

01 - Clean and dry the serving board, placing small bowls for jams, honey, and pickles in strategic positions.
02 - Using provolone or similar pliable cheese, roll thin slices into tight spirals and fan the edges to simulate petals; repeat with salami for meat roses.
03 - Fold cured meats into intricate ribbons and layers, filling the board densely to create a lavish presentation.
04 - Cut cheeses into wedges, cubes, and shards; distribute cheese roses and other pieces evenly across the board.
05 - Nestle fresh and dried fruits in clusters, balancing colors and shapes for visual appeal.
06 - Place nuts, olives, artichokes, roasted peppers, and cornichons in small piles or bowls to fill gaps and add texture.
07 - Fan sliced baguette, crackers, and grissini into the remaining spaces to complete the board’s fullness.
08 - Decorate with fresh herbs, edible flowers, microgreens, and radish roses to enhance the maximalist aesthetic.
09 - Serve immediately or cover and refrigerate until presentation time.

# Expert Advice:

01 -
  • It's a conversation starter—your guests will spend the first five minutes just admiring the artistry before they even reach for a piece
  • No cooking required, which means you can prepare it ahead and impress without stress
  • Every guest finds something they love, from the delicate prosciutto to the creamy brie to the crisp grissini
  • It's actually easier than it looks once you understand the folding and sculpting techniques
02 -
  • Chill everything that can be chilled until the last moment—a warm brie won't hold its shape, and prosciutto that's not cold becomes difficult to fold without tearing. I learned this the hard way at my first fancy board when my meats became limp and sad within twenty minutes.
  • The secret to a crowded, luxurious-looking board is to let ingredients overlap and touch. Empty space is the enemy of maximalism. Fill gaps you wouldn't normally fill, and watch how the board transforms from nice to show-stopping.
03 -
  • Use food-safe gloves while assembling—they keep your hands from warming the cheese and meats, and they make sculpting easier because your fingers don't slip on delicate ingredients.
  • If you're making this more than an hour ahead, keep uncovered ingredients (especially fresh fruit) separate and add them in the final thirty minutes before serving to maintain their visual appeal and texture.
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