Burlap & Lace Platter (Print Version)

Hearty smoked meats paired with thinly shaved cheeses, accented by fresh herbs and grainy mustard.

# 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 Make It:

01 - Place the rough-cut meats in overlapping layers or rustic mounds on a large wooden board or platter.
02 - Using a vegetable peeler or cheese plane, shave the cheeses into thin, translucent ribbons and artfully drape them over and beside the meats.
03 - Distribute cornichons, sliced red onion, and small dollops of grainy mustard around the platter.
04 - Decorate with fresh thyme or rosemary sprigs to add aroma and color.
05 - Present immediately, accompanied by fresh bread if desired.

# Additional Tips::

01 -
  • It looks like you spent hours preparing when you really only need fifteen minutes and a good eye.
  • Everyone gets exactly what they want—meat lovers can pile high, cheese devotees can shave off extra ribbons, and grazing becomes an actual conversation.
  • The textures and flavors do all the talking, so you can step back and enjoy your guests instead of fussing in the kitchen.
02 -
  • The cheeses must be shaved just before serving—if you do it more than an hour ahead, they'll begin to dry out and lose their delicate, translucent quality, and that's literally the whole point.
  • Don't slice the meats too thin or too geometrically; the rusticity is what makes this feel generous and real rather than fussy and perfect.
  • The wooden board matters more than you'd think—it absorbs a little moisture and keeps things from feeling slippery, and it photographs better than ceramic, which I mention because we've all been conditioned to make food look as good as it tastes.
03 -
  • A sharp chef's knife makes everything easier—dull knives tear the meats and frustrate you; good tools make this process feel effortless and genuinely enjoyable.
  • If the mustard dollops look too neat, muss them up slightly with the back of a spoon; the platter should look generous and lived-in, not styled for a magazine photo.
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