Burlap & Lace Platter (Printer View)

Hearty smoked meats paired with thinly shaved cheeses and fresh herbs for a rustic, elegant presentation.

# What you'll 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)

# Method:

01 - Place the 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 them artfully over and alongside the meats.
03 - Distribute cornichons, sliced red onion, and small dollops of grainy mustard around the platter for visual appeal and flavor contrast.
04 - Sprinkle fresh thyme or rosemary sprigs over the arrangement to enhance aroma and add a pop of color.
05 - Present immediately alongside fresh sliced bread if desired to complete the sharing experience.

# Expert Advice:

01 -
  • Takes fifteen minutes but tastes like you spent the whole day thinking about your guests.
  • Works as an elegant appetizer, a casual lunch, or that moment when everyone just wants to pick at something beautiful.
  • No cooking means your kitchen stays cool and your hands stay clean—pure pleasure.
02 -
  • Room-temperature meats and cheeses taste fuller and more alive than cold ones—pull everything from the fridge ten minutes before you start arranging.
  • A good cheese plane changes everything; a dull knife turns delicate cheese into ragged disappointment.
  • The board itself is part of the story; wood, slate, or even a large plate should feel like it belongs to you.
03 -
  • Let your meats and cheeses sit out for ten minutes before serving so they taste alive and full instead of cold and muted.
  • Use a wooden board if you can; it absorbs small amounts of oil and vinegar, seasoning itself over time and adding character to every board you make on it.
  • Buy the best cheeses and meats you can afford—you're not cooking them, so quality shines through with nowhere to hide.
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