Save I'll never forget the Valentine's Day I decided to stop buying those predictable red roses and instead created something my partner could actually enjoy—a board so beautiful it felt like a love letter arranged on a platter. I was nervous about whether I could pull off something this romantic without being cheesy, but as I arranged the first wedge of creamy brie and watched the strawberries catch the light, I realized this was exactly what I wanted to create: something edible, unforgettable, and entirely us.
When I served this board at a small dinner party last February, I watched my guests' faces light up before anyone even tasted anything. One friend said it was almost too beautiful to eat—almost. But then the prosciutto, the brie, and the candied pecans came together in one perfect bite, and suddenly everyone understood that the beauty and the flavor were meant to go hand in hand.
Ingredients
- Brie, 100 g: The creamy anchor that brings everything together. Cut it into wedges just before serving so it stays at its most luxurious, and always taste it at room temperature for the true experience.
- Goat cheese, 100 g: The tangy surprise that makes people pause and ask what that slightly sharp taste is. I've learned to shape it into small rounds because people are more likely to try something that looks finished and intentional.
- Manchego, 100 g: Slice this impossibly thin—it's what makes the board feel refined. The slightly nutty flavor bridges the creamy cheeses and the salty cured meats beautifully.
- Prosciutto, 80 g: The star that catches everyone's eye. Fold each slice gently so it looks abundant and romantic, never crumpled. One secret: buy it fresh from the counter, not pre-packaged.
- Salami, 80 g: Roll these into loose spirals for visual drama. The spice cuts through the richness of the cheeses in the most satisfying way.
- Coppa, 60 g: Fan this out along one curve of the heart—its marbled appearance is absolutely stunning and it's the most tender of the cured meats.
- Strawberries, 1 cup: Halve these just before arranging so the cut sides catch the light and stay vibrant red. They're the most forgiving of the fruits in terms of timing.
- Raspberries, 1 cup: Handle these like delicate jewels because they are. Scatter them last, and accept that one or two might tumble—that's part of their charm.
- Red grapes, 1 cup: Halve them for a more finished look, and their subtle sweetness balances the salty meats perfectly.
- Pomegranate seeds, 1/2 cup: These are your secret weapon for making the board look professionally styled. The jewel-like appearance and slight tartness add sophistication.
- Mini sweet red peppers, 8–10: Slice them lengthwise and their natural sweetness will surprise anyone who expected just vegetables on a meat and cheese board.
- Cherry tomatoes, 1/2 cup: Halve these and use them to fill the tiny gaps. They're your board's supporting cast, but they matter.
- Beet hummus, 1/2 cup: This is where the pink romance comes from. The earthiness of beets with creamy hummus creates a dip that's actually interesting to eat, not just for show.
- Red pepper jelly, 1/2 cup: This was my breakthrough ingredient. The sweet-savory complexity makes people try combinations they'd never normally attempt—like jelly with manchego.
- Candied pecans, 1/2 cup: The crunch that transforms every bite. If you can't find them, buy plain pecans and warm them with a little honey and cinnamon—worth the extra step.
- Dark chocolate–covered almonds, 1/2 cup: I include these because they're the unexpected finale to the savory experience. The bittersweet finish is unforgettable.
- Heart-shaped crackers or baguette, 1 cup: The foundation that makes everything edible. I prefer the baguette because it's more versatile, but the heart-shaped crackers add undeniable charm.
Instructions
- Create your heart outline:
- Start with a large platter or board as your canvas. If you have a heart-shaped tray, you're blessed—use it. If not, parchment paper and a marker become your best friends. Lightly outline the heart shape so you have a guide but it won't show in the finished board. This is your moment to breathe and take in the blank possibility.
- Anchor with the dips:
- Fill two small bowls with your beet hummus and red pepper jelly, then nestle them into the upper curves of your heart where they'll be visually prominent and easy to reach. Pour each with intention—these aren't afterthoughts, they're flavor destinations.
- Position your cheeses strategically:
- Arrange the brie, goat cheese, and manchego in three separate areas within the heart, spacing them so they're visual anchors. Step back frequently. You're not trying to fill every inch yet; you're creating a composition.
- Build with cured meats:
- Now fold and roll your prosciutto, salami, and coppa. Place them to emphasize the heart outline—this is where the board becomes unmistakably romantic. The meats should look abundant but not crowded. Think of them as drawing the eye around the shape you've created.
- Scatter the jewels:
- Add your strawberries, raspberries, grapes, and pomegranate seeds with an artist's hand. These fruits are your color story, so let them be slightly irregular and natural-looking. The pomegranate seeds especially should catch light where the raspberries create shadow.
- Fill the spaces:
- Tuck the mini peppers and cherry tomatoes into gaps, then scatter the candied pecans. You're moving beyond composition now and creating abundance. Every small space should feel intentional, never empty, never crowded.
- Add the finishing touches:
- Scatter the dark chocolate–covered almonds across the board—I like to place a few near the dips so people discover them as they reach. If you're using heart-shaped candies, add them sparingly for maximum impact.
- Frame with crackers and bread:
- Arrange your crackers and bread slices along the edges and in small piles within the heart. These are the final frame that makes the whole composition feel intentional and complete.
- The final look:
- Step back. The board should look lush, romantic, and absolutely full of possibility. Every gap filled, every color visible. Serve immediately while everything is at its best temperature and freshest.
Save I remember my partner taking a photo before eating anything, which they never do. Then they looked at me and said, 'I can't believe you made this feel like love on a board.' In that moment, I understood that the most romantic thing you can do is show someone that you thought about not just what they'd enjoy eating, but how it would make them feel when they saw it. That's what this board became for us.
The Art of Board Composition
Building a charcuterie board is like creating a small edible landscape where every element has a purpose beyond just taste. The heart shape immediately tells a story—it says you've put thought into this, that it's not just snacks arranged on a plate. I've learned that the most important thing is not to overthink it. Yes, balance matters. Yes, visual flow matters. But what matters most is that you've included things you love, arranged them with intention, and created something that makes people want to linger.
Vegetarian and Dietary Variations
The moment I made a vegetarian version for a friend who'd mentioned she'd stopped eating meat, I realized that removing the prosciutto and salami wasn't about sacrifice—it was about discovering new combinations. Roasted red peppers became this incredible textural element. Marinated artichokes added a briny complexity that actually became the star. I've since learned that the vegetarian board is just as romantic, just as satisfying, and sometimes people prefer it because every element feels equally important.
Wine Pairings and Serving Moments
The wine you choose becomes part of the story of this board. I started with sparkling rosé because it matched the color palette, but I discovered that it does so much more than look pretty—the slight sweetness and the effervescence actually enhance every single pairing. A light Pinot Noir works differently; it brings out the earthiness of the beets and the complexity of the aged manchego. The beauty of this board is that it gives wine somewhere to go, something to nestle against and complement. Serve it all at once or bring the board out as the main event—either way, people will remember both the food and the moment.
- Let cheese and cured meats sit at room temperature for 15 minutes before serving so every flavor is at its peak
- Pour wine slightly chilled, not ice cold, so it can open up and breathe alongside the board
- Give yourself permission to arrange this with music playing and a glass of something you love in hand—joy is an ingredient too
Save This board has become my answer to the question 'what do I make for people I care about?' It's beautiful, it's delicious, and it requires no special skills—just thoughtfulness and a willingness to arrange things with love. That's really all any recipe asks for.
Recipe Help & Answers
- → What cheeses are ideal for this board?
Soft brie, creamy goat cheese shaped into rounds, and thinly sliced manchego create a mix of textures and flavors perfect for balance.
- → How can I make a vegetarian-friendly heart board?
Omit the cured meats and add roasted red peppers or marinated artichokes to maintain variety and vibrant colors.
- → What fruits enhance the visual appeal?
Strawberries, raspberries, red grapes, and pomegranate seeds contribute rich red and pink shades, reinforcing a romantic theme.
- → Which accompaniments complement the board's flavors?
Beet hummus and red pepper jelly add color and tanginess, while candied pecans and dark chocolate-covered almonds provide contrasting textures.
- → How do I create the heart shape for serving?
Use a large heart-shaped tray or outline a heart on parchment paper placed on a platter before arranging the items.
- → Are there suggested drink pairings?
Sparkling rosé or a light Pinot Noir complement the flavors and enhance the romantic presentation elegantly.