Geometric Gala Board (Printable)

An artistic board featuring triangular and rhombus-cut cheeses, meats, fruits, nuts, and gluten-free crackers.

# 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 and arrange them alternately on a large serving board for visual appeal.
02 - Place clusters of seedless red and green grapes and dried apricots, shaped if desired, around the serving board.
03 - Scatter Marcona almonds evenly in open spaces on the board.
04 - Add dollops of fig jam either in small bowls or directly on the board for accessibility.
05 - Organize gluten-free seed crackers into neat stacks or fans, maintaining the geometric triangle theme.
06 - Finish with fresh rosemary or thyme sprigs to enhance aroma and presentation.
07 - Present immediately, ensuring the geometric shapes remain intact.

# Expert Suggestions:

01 -
  • Your guests will actually pause and admire the board before diving in—it's that striking.
  • The geometric shapes mean every bite feels intentional, not like picking randomly from a pile.
  • Prep time is genuinely short, but the impact makes you look like you spent hours planning.
02 -
  • A warm brie will not cooperate—chill everything for at least an hour before you start cutting, and work quickly so nothing warms up mid-assembly.
  • The geometry isn't about perfection; slight variations in angle make it feel handmade and honest, not like a geometry lesson.
03 -
  • Use a ruler as a guide if you're nervous about consistency, then remove it once you've internalized the rhythm—muscle memory matters more than measured perfection.
  • Buy your cheeses and meats a day or two ahead and store them properly; they actually slice better when they've had time to settle in your refrigerator.
Return