Industrial Slate Appetizer Platter (Printer View)

Cold meats and sharp cheeses arranged on a heavy stone slab with grapes, olives, and mustard.

# 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 - 1.8 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

# Method:

01 - Place a large, heavy, unpolished stone or slate serving board on the workspace.
02 - Lay cold meats in straight, parallel lines on one side of the board, keeping each type separated and distinct.
03 - On the opposite side, arrange the sharp cheeses in straight lines, grouped by variety.
04 - Fill 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 a corner of the board.
06 - Lightly sprinkle freshly cracked black pepper over meats and cheeses, then serve immediately.

# Expert Advice:

01 -
  • It looks deliberately impressive with almost zero effort, perfect for when you want guests to think you're more refined than your Tuesday night dinner proves.
  • The sharp cheeses and cured meats sing when arranged this way—they taste better when they're not crowded.
  • Fifteen minutes of prep means you're actually sitting with people instead of stress-cooking.
02 -
  • Straight lines make everything look intentional; even slightly messy lines read as effortless elegance, but total chaos reads as careless.
  • If your slate or stone isn't naturally flat on the bottom, a few damp towels underneath will keep it stable and prevent cheese from sliding.
  • Cold ingredients stay better separated—slice the cheese right before assembling, and keep everything refrigerated until the last possible second.
03 -
  • Buy from a real deli counter and ask them to slice things to order; pre-packaged meats lose their nuance and the edges get tired.
  • The moment you finish arranging, people will want to eat it—this is a good sign, and it means everything is at peak freshness.
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