Arrowhead Directional Board (Printable)

A striking appetizer board featuring angled cheeses, meats, fruits, and crackers around 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 - 1 small bowl (about 3.4 fl oz) herbed hummus or whipped feta dip

# Method:

01 - Position the dip bowl at one corner of the board, establishing the arrowhead focal point.
02 - Fan cheese triangles and wedges from the opposite side, aligning points toward the dip bowl.
03 - If using, fold and arrange meats in lines aimed toward the dip, preserving directional flow.
04 - Lay vegetables and fruit diagonally, angling slices and clusters to face the dip bowl.
05 - Arrange crackers and baguette slices in radiating lines pointing toward the dip.
06 - Scatter almonds, dried apricots, and olives along lines between main components to reinforce the directional layout.
07 - Adjust placement for visual balance and fill gaps, ensuring all elements angle toward the dip as the focal point.

# Expert Advice:

01 -
  • It transforms a simple charcuterie board into an actual showstopper that feels intentional and artistic, not just "stuff on a board"
  • The directional arrangement guides guests naturally toward your best dip, making it the hero of the spread
  • Everything comes together in just 25 minutes with zero cooking, making it perfect for last-minute gatherings or when you want to impress without stress
  • It works for any diet—vegetarian, meat-lover, or mixed—because you're building it yourself
02 -
  • Chill your board for 10 minutes before serving if possible—cold cheese is more stable and won't shift around as guests graze, keeping your arrow intact longer.
  • The bias-cut baguette slices are non-negotiable for this design to work; straight cuts lose the directional momentum entirely.
  • Place your dip in a bowl with enough rim that it sits visibly above the board surface—it needs to be clearly the destination, not just another element.
  • Prep all your cuts and portions in advance, but assemble on the board no more than 30 minutes before serving; anything longer and the vegetables start to weep and lose their crisp presentation.
03 -
  • Prep your ingredients into individual piles before you even touch the board—this lets you see proportions clearly and prevents the scramble of deciding what goes where at the last minute
  • Use a wooden board for warmth and character, but consider a slate or marble board if you're serving in a modern space; it's a subtle way to match the board's visual intensity to your setting
  • The olives are your color anchors; place them thoughtfully along the lines to create visual momentum—think of them as the punctuation that keeps sentences from running together
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