Arrowhead Directional Board (Print Version)

An eye-catching board featuring angled cheeses, meats, and produce designed to highlight a central dip.

# 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

# Step-by-Step Guide:

01 - Position the dip bowl at one end or corner of the board to create the arrowhead point.
02 - Place cheese wedges and triangles with their points facing the dip bowl, fanning them out from the opposite side.
03 - If using, fold and line up prosciutto and salami slices directed toward the dip to maintain visual flow.
04 - Arrange cucumber slices, cherry tomatoes, red bell pepper strips, and grape clusters diagonally, angling all toward the dip bowl.
05 - Arrange artisan crackers and baguette slices in radiating lines all pointing to the dip bowl.
06 - Scatter marcona almonds, dried apricots, and olives along the lines between main components to emphasize the directional pattern.
07 - Fill gaps and balance the arrangement, ensuring all elements are angled toward the dip bowl for cohesive motion.

# Top Tips:

01 -
  • It looks absolutely stunning—like you spent hours designing when it really takes just 25 minutes
  • Every single element points toward the dip, creating this mesmerizing visual flow that makes people actually pause and admire it
  • You can customize it completely based on what you love or what your guests can eat, from fully vegetarian to all the cured meats
  • It's the kind of board that disappears fast because people are drawn to it like a compass
02 -
  • Arrange this within an hour or two of serving—fresh components like tomatoes, cucumber, and brie will stay bright and appealing, while meats won't dry out under the lights
  • Use a board that's at least 14 by 10 inches; anything smaller makes it hard to create that satisfying directional flow without crowding
  • The angle of each element matters more than perfect symmetry—drama comes from conviction in the direction, not perfection in placement
  • Slice everything fresh on the day you're serving; pre-cut components oxidize, dry out, and lose that just-made appeal that makes people actually want to eat immediately
03 -
  • Use contrasting colors deliberately—the red pepper, golden almonds, green grapes, and dark olives should be distributed across the board so the eye travels everywhere, not just to the bright spots
  • Prep your components in separate small bowls before you start arranging, so you can work quickly and confidently without hunting for things
  • If an element keeps rolling or slipping, use a tiny dab of soft cheese as an invisible anchor underneath—it holds things in place without looking like cheating
  • Step back every few minutes and view your work from across the room where guests will first see it; what looks good up close might look cluttered from a distance
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