Final Curtain Grazing Board (Printable)

An elegant board showcasing cheeses, fruits, nuts, and breads with dramatic overhanging layers.

# Ingredient List:

→ 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

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 - 1/2 cup Fig Jam
13 - 1/4 cup Honey
14 - 1/2 cup Marcona Almonds
15 - 1/2 cup Olives (green and black, pitted)
16 - Fresh herbs (rosemary, thyme) for garnish

# Steps:

01 - Select a large wooden or marble board and position it near the table edge for a striking presentation.
02 - Place Brie, Aged Cheddar, and Blue Cheese so some pieces extend over the board’s edge, creating a draped curtain effect.
03 - Fold and layer prosciutto and soppressata to cascade elegantly over the sides of the board.
04 - Nestle grapes, figs, strawberries, and pomegranate seeds among the meats and cheeses, letting some fruit trail over the edge.
05 - Fan sliced baguette and seeded crackers alongside the cheeses, allowing a slight overhang for visual interest.
06 - Place small bowls of fig jam, honey, olives, and almonds on the board, interspersed with other ingredients.
07 - Insert fresh herb sprigs throughout for color and aromatic appeal.
08 - Present immediately and invite guests to graze and enjoy the selection.

# Tips from the Pros:

01 -
  • It looks impossibly elegant but requires zero cooking, zero stress, and maybe twenty minutes of joyful assembly.
  • The cascading design means every angle offers something new to discover, making it feel more like an experience than a snack.
  • You can build it in stages, adjust as you go, and there's no such thing as a mistake when you're working with this much color and texture.
02 -
  • Temperature matters more than you'd think—bring cheeses out thirty minutes early so they're soft enough to actually taste luxurious, not firm and distant.
  • The cascade isn't random; it works because you're creating pockets and valleys where ingredients can collect and be discovered, so don't overthink the placement.
03 -
  • Buy your cheeses a day early and let them live in the back of your fridge—they meld into better flavor profiles than freshly purchased cheese.
  • The angle of your board matters. A board tilted even slightly creates natural channels where ingredients want to cascade, making your design work with physics instead of against it.
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