Geometric Gala Cheese Board (Printer-Friendly)

A modern spread with cheeses and cured meats shaped into triangles and rhombuses for artistic presentation.

# 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 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 all cheeses and cured meats into triangles or rhombuses, then arrange them on a large serving board alternating shapes for visual interest.
02 - Place seedless red and green grapes along with dried apricots, trimmed into geometric shapes if desired, in small clusters around the board.
03 - Distribute Marcona almonds evenly in open spaces on the board.
04 - Place dollops of fig jam in small bowls or directly on the board for easy access.
05 - Organize gluten-free seed crackers into neat stacks or fans, maintaining the triangular theme.
06 - Finish by garnishing with fresh rosemary or thyme sprigs to add aromatic appeal.
07 - Present immediately to ensure all elements retain their precise geometric forms.

# Expert Suggestions:

01 -
  • It looks like you spent hours designing it, but you'll have it ready while your guests are still taking off their coats.
  • Every shape reminds you that presentation transforms how food tastes, making even the simplest bites feel like an event.
  • It's the kind of board that becomes the conversation starter before anyone even sits down.
02 -
  • Chill your brie and cheddar for at least 30 minutes before cutting—warm cheese is impossible to slice cleanly, and your whole vision falls apart.
  • Assemble this no more than two hours before serving, or the softer cheeses will start to weep and your angles will blur.
  • A sharp knife is non-negotiable; a dull knife will mash everything and make cutting take three times as long.
03 -
  • Keep your knife blade wet between cuts—a damp cloth wipe prevents cheese from sticking and keeps your cuts precise.
  • Room-temperature meats taste so much better than cold ones, so remove the prosciutto and soppressata from the fridge 15 minutes before serving.
Go Back