Burlap & Lace Platter (Print)

Hearty smoked meats paired with delicate aged cheeses, accented with herbs and mustard on a wooden board.

# What you'll need:

→ Meats

01 - 4.23 oz smoked beef, thickly sliced or hand-torn
02 - 4.23 oz rustic country ham, roughly chopped
03 - 4.23 oz smoked sausage, thick-cut rounds or wedges

→ Cheeses

04 - 2.12 oz Parmigiano Reggiano, thinly shaved
05 - 2.12 oz aged Manchego, thinly shaved
06 - 2.12 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)

# Directions:

01 - Layer the rough-cut smoked beef, rustic country ham, and smoked sausage in overlapping mounds on a large wooden board or serving platter.
02 - Utilize a vegetable peeler or cheese plane to shave the Parmigiano Reggiano, Manchego, and Gruyère cheeses into thin, translucent ribbons; arrange these over and around the meats.
03 - Distribute cornichons, thinly sliced red onion, and small dollops of grainy mustard evenly around the platter.
04 - Finish with fresh thyme or rosemary sprigs for aroma and visual appeal.
05 - Present immediately, optionally accompanied by slices of rustic country loaf or crusty baguette.

# Expert Advice:

01 -
  • It requires zero cooking, just 15 minutes of thoughtful assembly—perfect for when you want to look like you tried.
  • The contrast between rough, bold meats and delicate shaved cheese creates a textural experience that keeps people reaching back to the board.
  • It's genuinely impressive but doesn't demand you spend your evening in the kitchen.
02 -
  • Cheese shaves infinitely better when it's cold—pull it from the fridge 10 minutes before you start, not an hour.
  • The magic is in the arrangement, not the ingredients themselves; how you layer and drape everything transforms ordinary elements into something that feels gathered rather than assembled.
03 -
  • Warm your knife under hot water and wipe it dry between slices for cleaner cuts that look intentional rather than torn.
  • If you're prepping ahead, keep cheeses covered and meats wrapped separately until the moment you assemble; this prevents everything from sweating into the board.
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