Rustic Burlap Lace Platter (Printable)

Hearty smoked meats with delicate aged cheeses, fresh herbs, and tangy mustard on a rustic serving board.

# Ingredient List:

→ 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, rustic country ham, and smoked sausage in overlapping layers or rustic mounds on a large wooden board or platter.
02 - Use a vegetable peeler or cheese plane to shave the Parmigiano Reggiano, Manchego, and Gruyère into thin, translucent ribbons, then drape them artfully over and beside 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 - Scatter fresh thyme or rosemary sprigs over the platter to add aromatic freshness and visual appeal.
05 - Present immediately, accompanied by sliced rustic bread or crusty baguette if desired.

# Expert Advice:

01 -
  • Zero cooking required means more time enjoying your guests instead of sweating in the kitchen.
  • The visual drama of those thin cheese ribbons draped over rough-cut meats is genuinely impressive without any fussy plating techniques.
  • It tastes expensive and special while using ingredients you can find at most good delis.
02 -
  • Always buy your cheeses from a counter where they can shave them for you if you don't have a plane, because pre-shaved cheese from packages loses something essential in texture and taste.
  • Room temperature is crucial—pull everything out of the refrigerator about twenty minutes before serving so the cheese softens just slightly and all the flavors can actually shine.
03 -
  • Invest in a good cheese plane—it's one of those small tools that transforms how your cheese actually looks and tastes in ways that are hard to explain until you try it.
  • Let the wooden board itself be part of the presentation; the contrast between the natural wood and the colors of the meats and cheeses is half the visual appeal.
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