A modern platter featuring cheeses, cured meats, fruits, and nuts cut into geometric shapes.
# The Ingredients 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 - 1.75 oz dried apricots, cut into diagonal pieces
11 - 1.75 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 Instructions:
01 - Using a large sharp chef's knife and a cheese knife, cut all cheeses and cured meats into precise triangles or rhombuses. Arrange on a spacious serving board, alternating shapes for visual appeal.
02 - Place seedless red and green grapes in small clusters around the board. Trim dried apricots into geometric shapes if preferred and arrange near the grapes.
03 - Scatter Marcona almonds in open spaces between cheeses and meats for texture contrast.
04 - Place dollops of fig jam in small bowls or directly on the board for easy access.
05 - Neatly stack or fan gluten-free seed crackers, maintaining the triangular theme.
06 - Finish with fresh rosemary or thyme sprigs for an aromatic touch. Serve immediately to preserve the geometric presentation.
