Geometric Gala Cheese Meats (Printable)

An artistic board with triangle and rhombus cut cheeses and meats, accented by fruits and nuts.

# 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

# Step-by-Step Guide:

01 - Using a sharp knife, carefully cut all cheeses and cured meats into triangles or rhombuses. Arrange them on a large serving board, alternating shapes to create visual interest.
02 - Place clusters of seedless red and green grapes, along with dried apricots trimmed into geometric shapes, evenly around the board.
03 - Distribute Marcona almonds in the open spaces on the board to fill gaps and add texture.
04 - Add dollops of fig jam either in small bowls placed on the board or directly onto the surface in small amounts.
05 - Organize gluten-free seed crackers in neat stacks or fan shapes, maintaining the triangular theme.
06 - Garnish the board with fresh rosemary or thyme sprigs for aroma and visual appeal. Serve immediately to preserve geometric forms.

# Expert Tips:

01 -
  • It looks like you spent hours perfecting it when you actually spent minutes being thoughtful.
  • Everyone feels like they're eating something special, even though it's just cheese and good intentions.
  • It's completely flexible—swap in whatever you have on hand and the geometric theme still works.
02 -
  • Warm cheese loses its shape, so keep everything in the fridge until the last possible moment and even then, serve it in a cool room.
  • A sharp knife is non-negotiable—it's the difference between clean geometric shapes and a frustrating crumbling mess.
03 -
  • A simple trick: cut all your cheeses first on one board, then meats on another, so flavors don't bleed into each other.
  • If a piece breaks or looks uneven, don't stress—pop it in your mouth and cut another one, because nobody's keeping score except you.
Go back