Nutcracker Suite Grazing Board (Printer View)

Multi-tiered grazing board with color-blocked cheeses, charcuterie, fruits, and sweets for a festive centerpiece.

# Components:

→ Cheeses

01 - 5.3 oz brie
02 - 5.3 oz aged cheddar
03 - 5.3 oz blue cheese
04 - 5.3 oz gouda
05 - 3.5 oz cranberry goat cheese

→ Charcuterie

06 - 3.5 oz prosciutto
07 - 3.5 oz salami
08 - 3.5 oz soppressata

→ Fruits

09 - 1 cup red grapes
10 - 1 cup green grapes
11 - 1 cup blueberries
12 - 1 cup strawberries
13 - 1 cup dried apricots
14 - 1 cup pomegranate seeds

→ Nuts & Accompaniments

15 - 0.5 cup marcona almonds
16 - 0.5 cup pistachios
17 - 0.5 cup candied pecans
18 - 0.5 cup mixed olives
19 - 0.5 cup assorted crackers
20 - 0.5 baguette, sliced

→ Sweets

21 - 5.3 oz white chocolate bark
22 - 5.3 oz dark chocolate
23 - 12 colorful macarons
24 - 12 petit fours

→ Garnishes

25 - Fresh rosemary sprigs
26 - Edible flowers

# Method steps:

01 - Select a large, sturdy board or assemble multiple tiers using cake stands, pedestals, and platters for a layered display.
02 - Start with the base tier by placing crackers, baguette slices, and nuts to form neutral foundation sections.
03 - Group cheeses, charcuterie, fruits, and sweets on each tier by color to create distinct, visually striking sections.
04 - Position cheeses prominently, slicing some into wedges or shapes to emphasize color contrasts.
05 - Fold or drape charcuterie beside or between cheese blocks, maintaining clear color separation.
06 - Fill remaining gaps with fruits, clustering and layering them by color for dramatic effect.
07 - Distribute nuts, olives, and sweet treats in complementary color groups to enhance the board's abundance.
08 - Top the arrangement with fresh rosemary sprigs and edible flowers for a festive, elegant finish.
09 - Present immediately, ensuring all tiers are stable and easy to access.

# Expert Advice:

01 -
  • It looks absolutely stunning—guests will photograph it before they eat it, I promise
  • No cooking required means you can spend your energy on presentation and enjoying your guests instead of being stuck in the kitchen
  • Everyone finds something they love because the variety is genuinely impressive—from creamy brie to tart blueberries to dark chocolate
  • It feeds a crowd elegantly without feeling like you've done hours of prep work
02 -
  • Temperature control is silent sabotage—bring cheeses out 30 to 45 minutes before serving so they're creamy and bright-flavored, not cold and muted
  • Pomegranate seeds stain everything they touch, so add them moments before serving or risk your board looking less theatrical and more weathered
  • Wet fruits make everything soggy, so pat berries dry and slice strawberries just before assembly
  • Cheese knives matter—provide enough that people aren't double-dipping or using their fingers, which ruins the elegance you've created
  • A board this beautiful photographs first, gets eaten second, so take your pictures while it's pristine if that matters to you
03 -
  • Buy your cheese and charcuterie from a specialty counter, not the pre-packaged section—the quality jump is noticeable and worth it, and the staff will slice things exactly as you ask
  • Edible flowers can be ordered online days ahead and stored in your fridge on a damp paper towel in a sealed container; they'll look fresh when you're ready to use them
  • If you're anxious about stability, test your entire stand setup empty before you add food—shift things around, add weights, use non-slip mats between tiers
  • Chocolate bark cracks more beautifully if you break it by hand than if you cut it; aim for varied sizes that look artistic, not uniform
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