Crimson Crest Charcuterie Board (Print Version)

Elegant board featuring premium red meats, red wine-infused cheeses, fresh fruits, and savory accompaniments.

# What You'll Need:

→ Red Meats

01 - 3.5 oz prosciutto
02 - 3.5 oz bresaola
03 - 3.5 oz spicy chorizo, thinly sliced
04 - 2.8 oz smoked beef salami

→ Red Wine-Soaked Cheeses

05 - 5.3 oz Drunken Goat cheese, sliced
06 - 5.3 oz Red Wine Cheddar, cubed
07 - 3.5 oz Merlot BellaVitano, sliced

→ Accompaniments

08 - 1 small bunch red grapes, washed
09 - 1 medium pomegranate, seeds removed
10 - 1 small jar red onion jam
11 - 1 cup roasted red peppers, sliced
12 - 1 small handful dried cranberries
13 - 1 baguette, sliced
14 - 1 box red beet crackers

→ Garnishes

15 - Fresh rosemary sprigs
16 - Edible rose petals (optional)

# Cooking Steps:

01 - Fold or roll the prosciutto, bresaola, chorizo, and salami, placing them in distinct sections of a large triangular board, grouping similar textures together.
02 - Slice the Drunken Goat, Red Wine Cheddar, and Merlot BellaVitano into bite-sized portions and fan them out in separate clusters adjacent to the meats.
03 - Scatter grapes, pomegranate seeds, and dried cranberries around the meats and cheeses. Place roasted red peppers and red onion jam in small bowls near the cheeses.
04 - Neatly arrange baguette slices and beet crackers to fill open spaces and provide a contrasting texture.
05 - Add fresh rosemary sprigs and optionally edible rose petals for color and aroma.
06 - Present immediately at room temperature to ensure optimal flavor and texture.

# Expert Advice:

01 -
  • It looks restaurant-worthy but takes barely half an hour, making you feel like you've actually impressed people without the stress.
  • Those wine-soaked cheeses are genuinely addictive—tangy, slightly boozy, and nothing like the ordinary cheese boards everyone's already tasted.
  • Once it's arranged, you can actually step back and enjoy the party instead of being stuck in the kitchen.
02 -
  • Those wine-soaked cheeses need space to breathe—don't crowd them against the meats or their delicate flavors get lost in the shuffle.
  • Room temperature is non-negotiable here; cold cheese tastes muted and dense, and you'll miss all that complexity you paid for.
  • Assemble this no more than an hour before serving or the delicate cheeses start to weep and the cured meats can dry out.
03 -
  • Use a slightly damp paper towel to polish your board before arranging—it makes the colors pop and the whole thing feel intentional from the first glance.
  • Buy your meats and cheeses the same day you're serving; they're at their peak flavor when they haven't had time to oxidize or dry out in the fridge.
  • If pomegranate seems like too much hassle, the juice staining is worth it for the visual and flavor payoff—but fair warning, wear an apron.
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