Industrial Slate Appetizer Platter (Printable Version)

Cold smoked meats and sharp cheeses elegantly arranged on a heavy stone plank for bold serving.

# Components:

→ Cold Meats

01 - 3.5 oz smoked prosciutto
02 - 3.5 oz soppressata
03 - 3.5 oz coppa
04 - 3.5 oz mortadella

→ Sharp Cheeses

05 - 3.5 oz aged cheddar, sliced
06 - 3.5 oz Manchego, sliced
07 - 3.5 oz Gruyère, sliced
08 - 3.5 oz blue cheese, sliced or crumbled

→ Accompaniments

09 - 1 small bunch seedless red grapes
10 - 1.75 oz cornichons
11 - 1.75 oz whole grain mustard
12 - 1.75 oz mixed olives (green and black)
13 - Freshly cracked black pepper, to taste

# Preparation steps:

01 - Place a large, heavy, unpolished stone or slate serving board on your workspace.
02 - Lay out the cold meats in straight, parallel lines on one side of the board, keeping each type separate and visually distinct.
03 - On the opposite side, arrange the sharp cheeses in similar straight lines, grouped by variety.
04 - Fill the gaps between meats and cheeses with small bunches of grapes, cornichons, and mixed olives.
05 - Place small dollops of whole grain mustard in neat lines or serve it in a small dish at the corner of the slate.
06 - Lightly sprinkle freshly cracked black pepper over the meats and cheeses to enhance aroma.
07 - Present immediately to preserve the minimalist, industrial aesthetic and optimal freshness.

# Expert Advice:

01 -
  • It looks like you spent hours planning when you actually spent fifteen minutes arranging.
  • Everyone gets exactly what they want without you playing server all night.
  • The slate keeps everything cool and looks stunning enough to photograph without trying.
02 -
  • Room temperature defeats the whole purpose—chill your slate in the freezer for twenty minutes before arranging if you can; cold board, cold food, longer enjoyment.
  • The beauty of this platter lives or dies by ingredient quality; don't skimp on the meats or cheeses thinking the arrangement will compensate.
03 -
  • Buy your meats and cheeses the morning of serving; they have sharper flavor and better texture than day-old versions, and the slight moisture helps them hold their shape on the slate.
  • If you need to add something vegetarian to the mix, marinated artichoke hearts and toasted nuts (almonds, walnuts) look intentional in the gaps, not like an afterthought.
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