Heart of Romance Board

I'll never forget the Valentine's Day I decided to stop buying those expensive restaurant reservations and instead create something with my own hands. I was arranging cheese and cured meats on a board when my partner walked into the kitchen and asked what I was making. When I showed them the heart-shaped outline I'd sketched with raspberries and strawberries, their face just lit up. That moment changed everything about how I think of entertaining. A board isn't just food—it's an invitation to slow down together, to pick and choose, to linger over flavors. This Heart of Romance Board became my love letter made edible.

The first time I made this for my best friend's birthday, I arranged it while she was getting ready in the other room. When she walked in and saw that heart shape filled with all those jewel-toned berries and the way the prosciutto curved along the outline, she actually teared up. She said it was the most beautiful thing anyone had ever made just for eating. We sat on the kitchen counter for three hours after that, picking at it slowly, talking about dreams and heartbreaks and silly memories. The board was empty, but our hearts felt completely full.

Ingredients

• Brie, 100 g: Soft, buttery, almost melts on your tongue—this is your creamy anchor. Cut it into wedges rather than cubes because they look more intentional and elegant on the board. Room temperature brie is forgiving and spreads beautifully onto crackers.
• Goat cheese, 100 g: Tangy and bright, this offers contrast to the richness of brie. Shape it into small rounds so guests can pop one in their mouth whole—there's something fun about that.
• Manchego, 100 g: Nutty and firm, this Spanish cheese sliced thin adds sophistication and a different texture. It won't crumble or fall apart, which matters when you're arranging.
• Prosciutto, 80 g: Paper-thin cured meat that looks delicate and romantic when folded. The saltiness is essential for balancing all the sweet fruits. Don't skimp on quality here—it's one of the starring roles.
• Salami, 80 g: Rolled, it becomes almost sculptural. Choose a quality salami with good flavor and minimal grease, or it'll feel heavy against the bright berries.
• Coppa, 60 g: When fanned out, this becomes visual drama. Its marbled appearance adds depth and richness without overwhelming the palate.
• Strawberries, 1 cup halved: The heart of the board, literally and figuratively. Their color is irreplaceable, and that sweetness with the salt of the cured meats is pure magic.
• Raspberries, 1 cup: These are delicate—handle them gently and add them last, right before serving. They're almost too pretty to eat, but the fragile nature makes them feel special.
• Red grapes, 1 cup halved: They roll, so use them to fill awkward gaps. When you bite them, they burst with juice that cleanses your palate between bites of cheese and meat.
• Pomegranate seeds, 1/2 cup: These jewels catch the light. They're tart and slightly bitter, which balances the sweetness of everything else beautifully.
• Mini sweet red peppers, 8-10 sliced: Fresh and crisp, they add crunch and occupy the visual space without fighting for attention. I always prefer them sliced because whole peppers look a bit clunky.
• Cherry tomatoes, 1/2 cup halved: Another fresh element that keeps things from feeling too indulgent. The acidity is important.
• Pink beet hummus, 1/2 cup: This is your secret ingredient for color harmony. It deepens the pink and red tones and gives guests something creamy to dip into.
• Red pepper jelly, 1/2 cup: The shine of this jelly catches light beautifully and adds a sweet-savory moment that surprises and delights.
• Candied pecans, 1/2 cup: Crunchy, slightly sweet, slightly salty—they're the textural surprise that keeps people reaching back to the board.
• Dark chocolate–covered almonds, 1/2 cup: These finish things off with a note of indulgence. Dark chocolate against all those berries feels like a dessert whisper.
• Heart-shaped crackers or thinly sliced baguette, 1 cup: These are your vehicle for the cheese and spreads. Thin slices of baguette feel more refined than thick ones, and they won't overpower the delicate flavors.

Instructions

Create Your Heart Canvas:

If you have a heart-shaped tray, you're already winning. If not, use parchment paper on a regular board and outline a large heart shape with a pen. This becomes your map, your guide, your promise of romance. Step back and look at it. You're about to fill this with love.

Place Your Dips Strategically:

In the upper curves of the heart, where they'll naturally become focal points, set small bowls of beet hummus and red pepper jelly. These pools of color are anchors that your eye will return to. Leave a little space around them—they deserve room to breathe.

Anchor with Cheese:

Arrange your three cheeses in different areas of the heart. Think of them as the foundation. Place them where they'll create visual balance—not all on one side, not clustered together. Leave space between them, almost like you're conducting a symphony and each cheese is a different instrument that needs its own moment.

Add the Drama of Cured Meats:

This is where you get to play. Fold the prosciutto into delicate shapes, roll the salami, fan the coppa. Place these along the outline of the heart shape so they emphasize and honor the form you're creating. The meats should look like they were placed with intention, like art. Because they are.

Scatter the Jewels:

Now comes the joy. Distribute your strawberries, raspberries, and pomegranate seeds with purpose, focusing on creating pockets of red and pink that lead the eye around the board. Don't spread them evenly—cluster them, let some areas feel more abundant. This is where color tells the story.

Fill the Spaces:

Use mini peppers, cherry tomatoes, and candied pecans to fill the gaps. This is like doing a puzzle where every piece belongs. Step back frequently and look at your work. Are there empty spots that make the eye stumble? Fill them. Are there areas that feel too crowded? Edit mercilessly.

Add the Final Touches:

Scatter the dark chocolate–covered almonds like little promises. If you're using heart-shaped candies, place them sparingly—they're the punctuation, not the sentences. These final elements are what make someone catch their breath when they see the board.

Frame with Crackers and Bread:

Arrange your crackers and bread slices along the edges or in small clusters within the heart. They should feel intentional, not like an afterthought. These are vehicles for everything else, so give them prominence.

Step Back and Feast with Your Eyes:

Before you serve, really look at what you've created. Every color should have a purpose. Every element should be visible and accessible. The board should look abundant but not chaotic, romantic but not try-hard. Make any final adjustments—move a strawberry here, add a few more pomegranate seeds there. Then serve immediately, while the raspberries are still perfect and the crackers are still crisp.

Save

Last summer, I made this board for my sister when she came home after a difficult breakup. We didn't talk much while arranging it together—just stood side by side, placing berries and cheese. When it was done, we sat across from each other and ate in comfortable silence for a while. Then she started talking, really talking, about her fears and her future. By the time the board was empty, something had shifted. She said later that the board itself—the beauty we'd made together—had reminded her that there was still sweetness in the world, still reasons to celebrate. Food is memory, but sometimes it's also medicine.

The Art of Board Building

Building a beautiful board is really about understanding balance—not just of flavors, but of colors, textures, and negative space. I learned this the hard way after making boards that looked chaotic and felt overwhelming to eat from. The secret is constraint. Yes, you have many elements, but each should have a specific purpose. The soft cheeses anchor you. The cured meats add sophistication. The berries are your color story. The nuts and chocolate are your indulgences. When each element knows its job, the whole thing sings. Think of it less like cramming and more like curating. You're not trying to fit everything in—you're trying to create an experience where every bite matters and every color means something.

Making It Your Own

The heart shape is romantic, but the real magic is in making this board reflect who you are and who you're serving. If your person loves spicy food, add pepperoni. If they're vegan, triple the nut and fruit elements and skip the meats. If you know they love a specific cheese, feature it. The instructions are a framework, not a prison. I've made versions of this board with white cheeses and blueberries for a winter twist, with aged cheddars and persimmons for fall, with burrata and fresh figs for summer. The shape stays the same, but the feeling changes based on what lives inside it.

Serving Suggestions & Wine Pairing

Serve this board with a sparkling rosé that feels celebratory without being pretentious, or a light Pinot Noir if your guests lean toward red wine. The bubbles of rosé echo the joy in the presentation, while Pinot Noir's delicate nature complements the cured meats without overpowering the berries. Champagne or prosecco work beautifully too if you want to make the moment feel extra special. I always set out small plates and napkins—not because this is formal, but because people deserve to feel cared for while they eat. And here's something no one tells you: leave the board out a bit longer than you think you should. The pleasure isn't just in eating, it's in lingering, in picking at something beautiful while conversation flows.

• Serve the board at room temperature for maximum flavor and the most luxurious texture from soft cheeses
• Use small plates and napkins, even though it's finger food—it shows you care about the experience
• Bring the board to the table whole and let guests serve themselves, rather than plating individually—there's joy in choice

Save

This board is my reminder that the most meaningful meals aren't always the ones that require hours of cooking. Sometimes they're the ones arranged with intention, served with love, and eaten in good company. Make this for someone you want to slow down with.

Common Questions

→ How do I shape the board into a heart?

Use parchment paper to outline a heart shape on a large tray or select a heart-shaped serving board to arrange ingredients within the shape.

→ Can I make this board vegetarian?

Yes, omit cured meats and replace them with roasted red peppers or marinated artichokes for a vegetarian-friendly alternative.

→ What cheeses work best for this spread?

Brie, goat cheese shaped into rounds, and thinly sliced manchego offer a balance of creamy and firm textures suitable for this setup.

→ How do I maintain the vibrant red and pink hues?

Incorporate strawberries, raspberries, red grapes, pomegranate seeds, pink beet hummus, and red pepper jelly to create vivid red and pink tones.

→ What accompaniments add texture to the board?

Include candied pecans, dark chocolate-covered almonds, heart-shaped crackers, and sliced baguette for variety in crunch and flavor.

→ Any tips for presentation?

Space cheeses evenly, fan out folded meats, scatter fresh fruits strategically, and fill gaps with vegetables and nuts for a balanced and lush appearance.