Industrial Slate Platter (Printable Version)

A bold arrangement of cold meats, sharp cheeses, grapes and olives on a sturdy stone slab.

# 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 - 1.75 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 - Place a heavy, unpolished stone or slate board on a stable workspace.
02 - Neatly lay out the cold meats in straight, parallel lines on one side of the board, keeping each type separate and distinct.
03 - On the opposite side, place the sliced sharp cheeses in similar straight lines, grouped by variety.
04 - Fill the spaces between meats and cheeses with small bunches of grapes, cornichons, and mixed olives.
05 - Add small dollops of whole grain mustard either in neat lines or in a small dish placed at a corner of the serving board.
06 - Sprinkle freshly cracked black pepper lightly over the meats and cheeses for enhanced aroma, then serve immediately.

# Expert Advice:

01 -
  • It takes fifteen minutes but looks like you spent hours planning.
  • Every element keeps cold on the slate, so nothing wilts or sweats while guests arrive.
  • The straight-line arrangement lets each flavor shine without competing for visual attention.
02 -
  • Chill your slate in the freezer for ten minutes before arranging if your kitchen is warm; it keeps everything at its best temperature longer and gives you peace of mind.
  • Slice your cheese and meats just before guests arrive, or the cut surfaces will start to oxidize and lose their shine and fresh taste.
03 -
  • Buy your meats and cheeses from a good counter where they know their craft; the difference in quality shows immediately on a plate this simple.
  • If blue cheese crumbles seem too aggressive, serve it on the side in a small ramekin so people can add as much tang as they want.
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