Burlap Lace rustic platter

Rustic platter with smoked meats, aged cheeses, fresh herbs, and tangy mustard highlights bold, refined flavors.

# What You 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)

# Steps:

01 - Place the rough-cut 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 artfully drape them over and alongside the meats.

03 - Distribute cornichons, thinly sliced red onion, and small dollops of grainy mustard around the platter to complement the meats and cheeses.

04 - Finish by garnishing with fresh thyme or rosemary sprigs to enhance aroma and presentation.

05 - Present immediately, serving with fresh rustic bread or crusty baguette if desired.

# Expert Advice:

01 -

Zero cooking required means you spend your energy on presentation instead of stress.
It feeds a crowd with minimal effort, which makes you look impossibly competent.
The contrast between rough meats and silky cheeses is pure sensory satisfaction.

02 -

Cheeses reveal their true texture and flavor when shaved thin; thick slices taste muted and waxy by comparison.
Assemble this no more than 30 minutes before serving, or the board dries out and loses its appeal—timing is everything.

03 -