Arrowhead Directional Board (Printable Version)

An elegantly arranged board with cheeses, meats, and produce angled toward a central dip bowl.

# What You 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, separated 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

# How to Make It:

01 - Place the dip bowl at one end or corner of the serving board to establish the arrowhead point.
02 - Arrange cheese wedges and triangles so all points face toward the dip bowl, fanning outward from the opposite side.
03 - If using meats, position folded prosciutto and salami in lines directed toward the dip to maintain flow.
04 - Lay vegetables and fruits diagonally, ensuring slices and clusters angle toward the dip bowl.
05 - Place artisan crackers and sliced baguette in radiating lines all pointing at the dip.
06 - Scatter marcona almonds, dried apricots, and olives along the lines between main components to reinforce the directional pattern.
07 - Adjust the layout for visual balance and fill gaps as needed while keeping all elements angled toward the dip bowl.

# Expert Advice:

01 -
  • It looks like you spent hours designing it, but the directional trick does most of the visual work for you.
  • Your guests will actually eat from it in a natural, flowing way instead of clustering around one corner.
  • You can prep everything in advance and just arrange it when people arrive, so you're not stressed during hosting.
02 -
  • If everything points inward but the dip bowl isn't actually delicious, the whole visual trick falls apart, so spend a moment tasting and adjusting your dip before board assembly.
  • Room temperature ingredients arrange way more smoothly than cold ones straight from the fridge, so pull things out about 10 minutes before you start building.
  • The directional pattern needs to be visible from at least 3 feet away, so don't get so precise that the angles disappear when people are looking from across a table.
03 -
  • Chill your board in the fridge for 15 minutes after arrangement so everything stays exactly where you placed it instead of sliding around as guests arrive.
  • If you're making this more than 2 hours ahead, cover the cheese sections loosely with plastic wrap to keep them from drying out while leaving the crackers and vegetables exposed.
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