Final Curtain Grazing Board (Printer View)

Luxurious cheeses, fresh fruits, charcuterie, and breads beautifully arranged for a dramatic grazing experience.

# What You'll Need:

→ Cheeses

01 - 5.3 oz Brie, sliced into wedges
02 - 5.3 oz Aged Cheddar, cut into sticks
03 - 4.2 oz Blue Cheese, broken into chunks

→ Charcuterie (optional)

04 - 3.5 oz Prosciutto, loosely draped
05 - 3.5 oz Soppressata, folded

→ Fresh Produce

06 - 1 cup Red Grapes, on the stem
07 - 1 cup Fresh Figs, halved
08 - 1 cup Strawberries, halved
09 - 1 cup Pomegranate seeds

→ Breads & Crackers

10 - 1 Baguette, sliced
11 - 5.3 oz Seeded Crackers

→ Condiments & Extras

12 - 0.5 cup Fig Jam
13 - 0.25 cup Honey
14 - 0.5 cup Marcona Almonds
15 - 0.5 cup Olives (green and black, pitted)
16 - Fresh herbs (e.g., rosemary, thyme) for garnish

# Method Steps:

01 - Select a large wooden or marble board and position it near the edge of the table to enhance the visual impact.
02 - Place the Brie, Aged Cheddar, and Blue Cheese on the board, allowing some pieces to drape over the edge, creating a cascading effect.
03 - Fold and layer the Prosciutto and Soppressata slices to cascade elegantly down the sides of the board.
04 - Nestle red grapes, figs, strawberries, and pomegranate seeds among the cheeses and charcuterie, permitting some fruit to trail over the edge.
05 - Fan out slices of baguette and place seeded crackers alongside the cheese, allowing slight overhang for a natural look.
06 - Arrange small bowls of fig jam, honey, olives, and Marcona almonds on the board, interspersed with the other components.
07 - Tuck sprigs of rosemary and thyme between ingredients to add aroma and visual appeal.
08 - Invite guests to graze freely and enjoy the array of flavors and textures.

# Expert Advice:

01 -
  • It looks impossibly elegant but takes only twenty minutes to create, which means you can pull off something that feels restaurant-worthy without the stress.
  • Everyone finds something they love on the board, so you're never worried about feeding a mixed crowd of tastes.
  • Watching guests graze and discover new flavor combinations as they go is honestly more entertaining than any appetizer that comes and goes in minutes.
02 -
  • Temperature matters more than you'd think: cheeses taste best when they've been out of the fridge for fifteen minutes, soft enough to spread but not so warm they lose their shape.
  • The board looks most dramatic when you position it slightly overhanging the table edge, but secure it with a non-slip mat underneath so it doesn't actually slide.
  • Assemble this no more than an hour before serving, or the fruit will start to oxidize and the board will look tired instead of vivid.
03 -
  • A wooden board with some natural wear and patina photographs better and feels more authentic than a pristine one; the shadows catch in all the right places.
  • Chill your board in the freezer for ten minutes before assembling in warm weather; it keeps the cheeses from softening too quickly while guests are grazing.
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