Industrial Slate Appetizer Platter (Printable)

Bold platter with cold meats, sharp cheeses, grapes, and olives arranged on a heavy stone slab.

# What You'll Need:

→ 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

# Directions:

01 - Position a heavy, unpolished stone or slate board on a clean workspace.
02 - Lay out the smoked prosciutto, soppressata, coppa, and mortadella in straight, parallel lines on one side of the board, keeping each variety distinct.
03 - Opposite the meats, align the sliced aged cheddar, Manchego, Gruyère, and blue cheese in neat, parallel rows grouped by type.
04 - Place small bunches of seedless red grapes, cornichons, and mixed olives in the spaces between the meats and cheeses, creating balanced visual interest.
05 - Dot small amounts of whole grain mustard in tidy lines along the board or place in a small dish at a corner.
06 - Lightly sprinkle freshly cracked black pepper over the meats and cheeses to enhance aroma.
07 - Present immediately to showcase the minimalist, industrial style arrangement.

# Expert Suggestions:

01 -
  • It looks like you spent hours planning when it actually took fifteen minutes, which is secretly the best kind of cooking.
  • The geometric arrangement gives you an excuse to use that fancy cheese knife and feel like you have taste.
  • Cold meats and cheeses mean nothing gets overcooked, no stress, just pure flavor.
02 -
  • Overloading the board defeats the entire purpose—this is about restraint, not abundance, so resist the urge to add more than what's listed.
  • Cold meats and cheeses taste best when they've been at room temperature for exactly five minutes, long enough to wake up their flavor but not so long they get oily.
03 -
  • Invest in a truly sharp cheese knife—a dull one tears soft cheeses and makes the whole arrangement look careless instead of intentional.
  • Buy your meats and cheeses no more than a few hours before serving; they'll taste fresher and hold their shape better on the slate.
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