The Crimson Crest Charcuterie (Printable)

A lavish board showcasing red meats, red wine-soaked cheeses, and colorful fresh 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 sliced drunken goat cheese (red wine-soaked)
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, placing them in separate sections on a large triangular board, grouping similar textures together.
02 - Slice the drunken goat, red wine cheddar, and Merlot BellaVitano cheeses 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. Position roasted red peppers and a bowl of red onion jam near cheeses or at board corners.
04 - Neatly place baguette slices and beet crackers to fill gaps and add texture contrast.
05 - Sprinkle fresh rosemary sprigs and optional edible rose petals for color and enhanced aroma.
06 - Present immediately at room temperature to optimize flavor and texture.

# Expert Advice:

01 -
  • It looks like you spent hours when you actually spent minutes—perfect for when you want to impress without stress.
  • The wine-soaked cheeses melt slightly at room temperature, creating this unexpectedly luxurious moment on the palate that regular boards simply don't offer.
02 -
  • Room temperature is non-negotiable—cold cheese is tight and closed-off, but warm cheese is generous and inviting, which changes everything about how the board tastes.
  • Assemble this right before serving because the colors will start to dull and the meats will begin to dry if they sit exposed for more than an hour.
03 -
  • Let your cheese knife warm up between cuts by running it under hot water and drying it—a warm knife glides through cheese like butter instead of dragging and tearing.
  • The Drunken Goat will be the first thing gone, so if you're serving more than 6 people, grab an extra one and hide it in the back until the first one disappears.
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