Arrowhead Directional Board (Print Version)

Dynamic board with cheeses, meats, produce, nuts and dip, artfully angled to guide the eye and flavors toward the center.

# What You'll Need:

→ Cheeses

01 - 3.5 oz aged cheddar, cut into triangles
02 - 3.5 oz brie, sliced into wedges
03 - 3.5 oz gouda, cut into strips

→ Meats (omit for vegetarian)

04 - 3.5 oz prosciutto, folded
05 - 3.5 oz salami, sliced and folded

→ Fresh Produce

06 - 1 cup seedless grapes, cut into small clusters
07 - 1 cup cherry tomatoes, halved
08 - 1 small cucumber, sliced diagonally
09 - 1 small red bell pepper, sliced into strips

→ Crackers & Bread

10 - 1 cup artisan crackers
11 - 1 small baguette, sliced on the bias

→ Nuts & Extras

12 - ½ cup marcona almonds
13 - ¼ cup dried apricots
14 - ¼ cup olives

→ Dips & Spreads

15 - 100 ml herbed hummus or whipped feta dip

# How to Make It:

01 - Place the dip bowl at one end or corner of your board to establish the arrowhead point.
02 - Fan out cheese wedges and triangles so their points face toward the dip bowl from the opposite side.
03 - If using, arrange prosciutto and salami folds in lines directed toward the dip to maintain directional flow.
04 - Lay vegetables and fruit diagonally, angling slices and clusters toward the dip bowl.
05 - Position crackers and bread slices in radiating lines pointing at the dip.
06 - Distribute nuts, dried apricots, and olives along lines between main components to reinforce the directional pattern.
07 - Balance the arrangement and fill any gaps, ensuring all elements are angled toward the focal dip bowl.

# Expert Advice:

01 -
  • It's easier than it looks—no cooking required, just 25 minutes of intentional arrangement that impresses everyone
  • The directional flow creates natural guidance for guests, making the board feel interactive and thoughtfully designed
  • You can adapt it endlessly based on what you have on hand or dietary preferences in your crowd
02 -
  • The angle is everything—even a 10-degree shift in how you position elements changes whether the board feels dynamic or chaotic. If something doesn't feel like it's 'pointing,' rotate it.
  • Prep your ingredients first, then arrange. This gives you time to see what you're working with and make color and texture decisions on the fly rather than forcing ingredients into predetermined spots.
  • Cheese sweats quickly at room temperature. Assemble your board no more than 30 minutes before guests arrive, and keep it in a cool spot until the last moment.
03 -
  • Use contrasting colors deliberately—position red peppers against white cheeses, golden almonds against dark olives. The contrast makes your directional lines pop.
  • Keep your dip at room temperature for about 10 minutes before serving so it's creamy and spreadable, not cold and stiff. A drizzle of good olive oil and fresh herbs on top makes it look intentional rather than like a sad blob in a bowl.
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