Industrial Slate Appetizer Platter (Print Version)

Cold meats and sharp cheeses artfully arranged on a heavy stone slab for a bold presentation.

# 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

# How to Make It:

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, keeping each type separated and visually distinct.
03 - Arrange the sharp cheeses in straight lines on the opposite side, grouped 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 - Lightly sprinkle freshly cracked black pepper over the meats and cheeses for added aroma.
07 - Serve immediately to showcase the minimalist, industrial presentation.

# Additional Tips::

01 -
  • It takes fifteen minutes but looks like you spent hours plotting and planning.
  • You're actually just arranging beautiful ingredients, which means there's almost no way to mess it up.
  • Guests unconsciously slow down and linger longer when food is presented with this kind of quiet confidence.
02 -
  • Slice cheeses just thick enough to hold their shape but thin enough to taste their complexity in one bite.
  • The board itself is doing half the work here—choose one that feels substantial and looks interesting, because it's as much a part of the dish as what sits on top of it.
03 -
  • Chill your slate for twenty minutes before arranging so everything stays fresh longer and your guests get the full sensory experience.
  • The grapes aren't just flavor—they're visual anchors that guide the eye and give guests permission to move between flavors without overthinking it.
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