Industrial Slate Appetizer Platter (Printable Version)

Cold meats and sharp cheeses arranged on an industrial stone slab for a striking appetizer presentation.

# Ingredient List:

→ 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 - 1.8 oz cornichons
11 - 1.8 oz whole grain mustard
12 - 1.8 oz mixed olives (green and black)
13 - Freshly cracked black pepper, to taste

# Steps:

01 - Place a large, heavy, unpolished stone or slate serving board on your workspace.
02 - Arrange the cold meats in straight, parallel lines on one side of the board, ensuring each type is separated and visually distinct.
03 - On the opposite side, arrange the sharp cheeses in parallel lines, grouping by type.
04 - Fill the spaces 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 in a small dish at the corner of the slate.
06 - Finish with a light sprinkle of freshly cracked black pepper over the meats and cheeses, then serve immediately.

# Expert Advice:

01 -
  • It looks impossibly sophisticated but requires zero cooking and almost no actual effort.
  • The cool, smooth slate keeps everything at perfect temperature while looking undeniably modern.
  • It's endlessly adaptable—swap meats, cheeses, or add seasonal touches without changing the fundamental appeal.
02 -
  • Slicing cheese properly changes everything—use a sharp knife and let it glide rather than saw, or buy pre-sliced if your knife isn't up to the task.
  • Room temperature meats taste better than cold ones, so pull everything out of the fridge 10 minutes before serving if you can.
03 -
  • Buy meats and cheeses from a real counter where you can talk to someone—pre-packaged versions don't taste the same and they're less fun to arrange.
  • The secret to this platter is actually the cornichons and olives; they're not garnish, they're flavor balancers that make everything taste better by stopping your palate from getting tired.
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