Geometric Gala Cheese Meats (Printable View)

A stylish platter with triangular and rhombus-cut cheeses, meats, fruits, nuts, and garnishes for a striking display.

# 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. Arrange them alternately on a large serving board to enhance visual appeal.
02 - Place seedless red and green grapes along with diagonally cut dried apricots in small clusters around the board.
03 - Scatter Marcona almonds evenly across open spaces on the board.
04 - Spoon dollops of fig jam into small bowls or directly onto the board in several places.
05 - Neatly stack or fan gluten-free seed crackers, maintaining the triangular theme throughout.
06 - Decorate with fresh rosemary or thyme sprigs for aroma. Serve immediately to preserve the geometric presentation.

# Expert Tips:

01 -
  • It transforms an easy appetizer into a conversation piece that looks like you spent hours planning.
  • The geometric cuts actually make serving neater and eating more elegant without requiring special skills.
  • It works for casual gatherings or fancy occasions because the concept is flexible enough to adapt to whatever you have on hand.
02 -
  • Chill cheeses and meats before cutting; they hold their shapes so much better when cold and cut more cleanly.
  • A dull knife ruins everything—invest in one sharp blade and your cuts will look intentional instead of crushed.
  • Assemble no more than 2–3 hours ahead, or the board starts to look tired as cheese softens and meats oxidize.
03 -
  • Assemble your board no more than a couple hours before serving—this keeps everything fresh, cheeses from softening too much, and cured meats from losing their vibrancy.
  • A large marble or wooden board elevates the presentation instantly; the surface you choose matters as much as what you put on it.
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