Burlap & Lace Platter (Printable)

Hearty smoked meats paired with delicate shaved cheeses and aromatic herbs for a flavorful shareable platter.

# 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)

# How-To Steps:

01 - Place the rough-cut smoked beef, country ham, and smoked sausage in overlapping layers or rustic mounds on a large serving board or platter.
02 - Use a vegetable peeler or cheese plane to shave the Parmigiano Reggiano, Manchego, and Gruyère into thin, translucent ribbons. Artfully drape the cheese over and beside the meats.
03 - Scatter cornichons and thinly sliced red onion around the platter. Place small dollops of grainy mustard intermittently.
04 - Decorate with fresh thyme or rosemary sprigs to add aroma and visual appeal.
05 - Present immediately, offering sliced rustic country loaf or crusty baguette on the side as desired.

# Expert Tips:

01 -
  • Zero cooking means you can assemble it while your guests are pouring wine, turning the platter itself into the main event.
  • The textural interplay between hearty, rustic meats and silky cheese shavings creates something unexpectedly elegant that tastes far more complicated than it actually is.
02 -
  • Cheeses shave best when they're cold and you use a steady, confident pressure rather than sawing; hesitation creates crumbles instead of ribbons.
  • Assemble no more than thirty minutes before serving so the cheese doesn't warm and lose its delicate translucence.
03 -
  • Room-temperature meats taste fuller and more complex, so pull them from the cold about fifteen minutes before serving if time allows.
  • A cheese plane creates prettier, more delicate ribbons than a peeler, and it makes the whole process feel intentional in a way that elevates the final presentation.
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