Burlap & Lace platter (Printable)

Rustic platter of smoked meats, shaved cheeses, cornichons, and fresh herbs, perfect for sharing.

# What You Need:

→ Meats

01 - 4.2 oz smoked beef, thickly sliced or hand-torn
02 - 4.2 oz rustic country ham, roughly chopped
03 - 4.2 oz smoked sausage, thick-cut rounds or wedges

→ Cheeses

04 - 2.1 oz Parmigiano Reggiano, thinly shaved
05 - 2.1 oz aged Manchego, thinly shaved
06 - 2.1 oz Gruyère, thinly shaved

→ Accompaniments

07 - 1 small handful cornichons
08 - 1 small red onion, thinly sliced
09 - 2 tbsp grainy mustard
10 - 1 small bunch fresh thyme or rosemary sprigs
11 - 1 rustic country loaf or crusty baguette, sliced (optional)

# How-To Steps:

01 - Place the rough-cut smoked beef, country ham, and smoked sausage in overlapping layers or rustic mounds on a large wooden board or platter.
02 - Use a vegetable peeler or cheese plane to shave Parmigiano Reggiano, Manchego, and Gruyère into thin, translucent ribbons, then drape these artfully over and beside the meats.
03 - Distribute cornichons, thinly sliced red onion, and small dollops of grainy mustard evenly around the platter.
04 - Sprinkle fresh thyme or rosemary sprigs across the platter to enhance aroma and visual appeal.
05 - Present immediately, optionally with sliced rustic bread or crusty baguette.

# Expert Suggestions:

01 -
  • It requires no cooking, so you can pull it together while chatting with guests or between other tasks.
  • Every element speaks for itself, letting you discover new flavor combinations with each bite.
  • The contrast of textures feels luxurious without demanding much skill or stress.
02 -
  • Cold cheeses don't shave cleanly—let them sit out for ten minutes so the peeler glides instead of crumbles.
  • The quality of your meats and cheeses matters far more than quantity, so choose fewer items at their absolute best rather than filling every inch of the board.
03 -
  • Toast walnuts lightly and scatter them for a textural surprise, or add dried figs to introduce a subtle sweetness that echoes the Manchego.
  • A wooden board with imperfections tells a story better than a pristine white platter—it feels like food made by someone who cooks, not performs.
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