Ruby Red Wine Cheese Board (Print Version)

A vibrant board with red wine-infused cheeses, meats, and accompaniments for sophisticated sharing.

# What You'll Need:

→ Cheeses

01 - 7 oz drunken goat cheese, red wine-soaked and sliced
02 - 5.3 oz red wine BellaVitano or similar hard cheese, cubed

→ Meats (optional)

03 - 3.5 oz red wine-cured salami, thinly sliced
04 - 2.8 oz prosciutto, torn into ribbons

→ Accompaniments

05 - 1/2 cup red wine jelly
06 - 1/2 cup red wine-poached grapes
07 - 1/4 cup red wine-infused dried cherries
08 - 1/3 cup red wine-marinated olives (kalamata or green)

→ Bread & Crackers

09 - 1 small baguette, sliced
10 - 1 cup red wine and rosemary crackers

→ Garnishes

11 - Fresh rosemary sprigs
12 - Edible flowers, optional for color

# Cooking Steps:

01 - Place a clean, empty wine bottle with label removed at the center of a large wooden board or platter.
02 - Position the sliced drunken goat cheese and cubed red wine BellaVitano around the base of the bottle, allowing some pieces to lean against it for visual appeal.
03 - Fan out the red wine-cured salami and prosciutto (if using) in small piles surrounding the cheeses.
04 - Spoon red wine jelly into a small bowl and place it among the cheeses on the board.
05 - Scatter red wine-poached grapes, red wine-infused dried cherries, and marinated olives in clusters throughout the board.
06 - Place sliced baguette and red wine-rosemary crackers in arcs or lines for convenient serving.
07 - Add fresh rosemary sprigs and edible flowers to enhance aroma and visual appeal.
08 - Serve immediately, inviting guests to mix and match flavors.

# Expert Advice:

01 -
  • It looks impossibly impressive but takes only 20 minutes to assemble—your guests won't believe you didn't spend hours on it
  • Every element has been kissed by wine, so the flavors work together like they were always meant to be friends
  • It's naturally vegetarian-friendly (or easily customizable), so everyone at the table feels included
  • The wine bottle centerpiece is a conversation starter that makes your spread feel intentional and dramatic
02 -
  • Temperature matters more than you'd think—take your cheeses out of the fridge about 15 minutes before serving so they're yielding and flavor-forward, not cold and muted. That wine-soaked exterior deserves to be tasted at its fullest
  • The wine bottle must be truly empty and clean, or the whole visual falls apart. Use it as your anchor, not as decoration that apologizes for itself. Own the drama of it
  • Don't assemble this board more than an hour before serving—the bread will start to absorb moisture, and the delicate arrangement will suffer. Timing is everything with boards like these
03 -
  • If you can't find pre-made red wine-poached grapes, make them the morning of—simmer seedless red grapes in 1 cup dry red wine with 2 tablespoons sugar and a cinnamon stick for exactly 10 minutes, then let them cool. They'll deepen in flavor as they sit
  • Buy your cheeses from a shop where the staff knows their inventory well; ask them which cheeses have been wine-soaked recently. The freshness of that treatment matters more than specific brand names
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