Geometric Gala Cheeses Meats (Print Version)

A visually stunning platter with triangular and rhombus-cut cheeses, meats, fruits, and nuts arranged geometrically.

# 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 create visual interest.
02 - Cluster seedless red and green grapes in small groups around the board. Trim dried apricots into geometric shapes if preferred, and place them evenly.
03 - Scatter Marcona almonds in open areas of the board to fill spaces and add texture.
04 - Add dollops of fig jam either in small bowls positioned on the board or directly on the surface for easy access.
05 - Neatly stack or fan the gluten-free seed crackers while maintaining the triangular motif.
06 - Finish by placing fresh rosemary or thyme sprigs over the board to enhance aroma and presentation.
07 - Present immediately, ensuring all elements retain their geometric shapes for an artistic effect.

# Additional Tips::

01 -
  • It looks like you spent hours in the kitchen when you actually invested just 25 minutes of focused knife work.
  • Geometric shapes make every guest feel like they're part of something deliberately beautiful, not just grabbing snacks.
  • It's naturally gluten-free and adapts to whatever cheeses and meats you already have on hand.
02 -
  • A truly sharp knife is non-negotiable; a dull blade will crush soft cheeses and slip on hard ones, destroying your geometric vision.
  • Chill everything before you cut, and work in a cool kitchen if possible; warm cheese rounds shapes won't hold clean edges.
  • Don't obsess over perfection; slight irregularities in shapes add character and prove a human made this, not a machine.
03 -
  • Use a thin metal ruler or straight-edge as a guide when cutting if you want impeccable symmetry; it removes the pressure of eyeballing angles perfectly.
  • Soften your cheese knife between cuts by running it under warm water and drying it; this prevents smearing and keeps each cut clean.
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