Crimson Crest Charcuterie Board (Printable)

An elegant board featuring premium red meats, wine-soaked cheeses, grapes, pomegranate, and savory accompaniments.

# 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 Drunken Goat cheese, sliced
06 - 5.3 oz red wine cheddar, cubed
07 - 3.5 oz Merlot BellaVitano cheese, 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)

# How To Make It:

01 - Fold or roll the prosciutto, bresaola, chorizo, and salami, then place each in separate sections of a large triangular serving board, grouping similar textures together.
02 - Slice the Drunken Goat, red wine cheddar, and Merlot BellaVitano into bite-sized pieces and fan them out in clusters adjacent to the meats.
03 - Distribute grapes, pomegranate seeds, and dried cranberries around the meats and cheeses. Place roasted red peppers and red onion jam strategically near the cheeses.
04 - Neatly place baguette slices and red beet crackers in the remaining open spaces to provide texture contrast.
05 - Finish by adding fresh rosemary sprigs and optional edible rose petals for visual appeal and aroma.
06 - Present immediately at room temperature to maximize flavor and texture.

# Expert Advice:

01 -
  • It looks restaurant-worthy but takes barely half an hour, so you actually get to enjoy your guests instead of being trapped in the kitchen.
  • Every element is a flavor discovery—wine-soaked cheeses taste like nothing you've had before, and the board practically builds itself once you understand the rhythm.
  • Red wine and deep reds everywhere means it photographs beautifully and feels genuinely luxurious without pretension.
02 -
  • Cold cheese is a missed opportunity—pull everything out of the fridge at least 30 minutes before serving or the wine-soaked cheeses will taste muted and the textures will feel wrong.
  • The board is most beautiful when you resist the urge to fill every single space perfectly; a little empty room between sections makes the arrangement feel intentional, not overcrowded.
03 -
  • Invest in one really good serrated knife specifically for slicing cheeses—it changes everything, turning a frustrating task into something that feels effortless.
  • The secret that transformed my boards was learning to leave breathing room; negative space makes arrangements look intentional and luxurious instead of crowded and desperate.
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