Crimson Crest Charcuterie Board (Printer-Friendly)

A board with red meats, red wine cheeses, fresh fruits, and savory accompaniments for elegant tasting.

# What You'll Need:

→ Red Meats

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

→ Red Wine-Soaked Cheeses

05 - 5.3 oz sliced Drunken Goat cheese (red wine-soaked goat cheese)
06 - 5.3 oz cubed Red Wine Cheddar
07 - 3.5 oz sliced Merlot BellaVitano

→ Accompaniments

08 - 1 small bunch red grapes, washed
09 - 1 medium pomegranate, seeds removed
10 - 1 small jar red onion jam
11 - 1 cup sliced roasted red peppers
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)

# Method:

01 - Fold or roll the prosciutto, bresaola, chorizo, and salami; place them in distinct sections on a large triangular board, grouping similar textures together.
02 - Cut 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 corners or near the cheese.
04 - Arrange baguette slices and beet crackers neatly to fill open spaces and add texture contrast.
05 - Add fresh rosemary sprigs and optional edible rose petals for color and aroma.
06 - Present immediately at room temperature to maximize flavor and texture.

# Expert Suggestions:

01 -
  • It looks like you spent hours in the kitchen when it actually takes 25 minutes, making you look like the friend who has it all together.
  • Every bite tastes expensive and intentional, even though you're mostly just arranging things beautifully.
  • Red wine and cured meats together create this moment where everyone pauses and says 'wow,' and you get to smile mysteriously.
02 -
  • Warm cheese tastes completely different than cold cheese—room temperature is when these wines and meats truly sing together, so don't serve straight from the refrigerator.
  • The pomegranate's bitter pith will ruin everything, so take the extra 30 seconds to remove it properly while de-seeding, or your guests will taste regret with every bite.
  • Arrange just before serving or the bread will go stale and the cheese will weep—this is not a board that improves with sitting, so plan your timing around your guests' arrival.
03 -
  • Chill your board for 15 minutes before arranging if your kitchen is warm—cold surfaces keep cheese from sweating and bread from going soft.
  • Arrange meats last so they don't dry out from air exposure before guests arrive, and keep that bowl of red onion jam covered until the last moment so its color stays vivid.
  • Use a cheese knife for each cheese rather than one knife for everything, or the wine cheddar's flavor will ghost into the more delicate Drunken Goat.
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