Burlap Lace Rustic Platter (Printable version)

Hearty smoked meats paired with thinly shaved cheeses and tangy accompaniments for a sophisticated snack.

# Ingredient list:

→ 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)

# Step-by-step guide:

01 - Place the smoked beef, country ham, and smoked sausage in overlapping layers or rustic mounds on a large wooden board or serving platter.
02 - Using a vegetable peeler or cheese plane, shave Parmigiano Reggiano, Manchego, and Gruyère into thin, translucent ribbons and drape them artfully over and beside the meats.
03 - Distribute cornichons, thinly sliced red onion, and dollops of grainy mustard around the platter for variety and flavor contrast.
04 - Sprinkle fresh thyme or rosemary sprigs across the platter to enhance aroma and presentation.
05 - Present immediately, optionally accompanied by sliced rustic country bread or crusty baguette.

# Expert tips:

01 -
  • It comes together in fifteen minutes flat, which means you can actually have people over without losing your mind.
  • The textures and flavors feel restaurant-quality, but you're just arranging things you probably already have.
  • It's naturally gluten-free and low-carb, so it works for almost any table without making anyone feel left out.
02 -
  • Take your cheeses out of the refrigerator at least twenty minutes before shaving; cold cheese will crack and splinter rather than creating those silky ribbons.
  • The board itself is a character in this dish—choose something with visible wood grain or natural markings that echoes the rustic aesthetic you're building.
03 -
  • A sharp chef's knife that you actually maintain will change how you tear and slice these meats; dull knives tear more than cut, and it shows.
  • The board matters as much as the food—choose something that genuinely appeals to you, because you'll make this again and you'll want to love reaching for it.
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