The Crimson Crest Charcuterie (Printable Version)

An elegant board with red meats, wine-soaked cheeses, fruits, and artisanal accompaniments.

# What You 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
06 - 5.3 oz cubed Red Wine Cheddar
07 - 3.5 oz sliced Merlot BellaVitano

→ Accompaniments

08 - 1 small bunch washed red grapes
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)

# Steps:

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

# Expert Pointers:

01 -
  • It looks like you spent hours but takes just twenty-five minutes, which feels like the best kind of kitchen magic.
  • Every element is pre-made, so there's zero stress and maximum elegance.
  • The wine-soaked cheeses taste like a secret—rich, slightly tangy, nothing like grocery store basics.
02 -
  • Room temperature changes everything—pull your cheeses out of the fridge at least thirty minutes before serving so their flavors actually wake up instead of tasting muted and waxy.
  • The board gets better in the first hour and tired after three, so assemble it right before people arrive, not hours in advance.
  • Red onion jam is not optional; it's the secret that makes people ask what you did differently, and a tiny spoonful changes how every other flavor tastes.
03 -
  • Buy your wine-soaked cheeses two or three days before you serve them—they keep beautifully in the fridge and the flavors actually deepen and settle as they sit.
  • If a rose petal drops on your board at the last second, just leave it—it's not a mistake, it's called charm, and no one will notice because they'll be too busy eating.
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