Burlap & Lace platter

# What You’ll Need:

→ Meats

01 - 4.23 oz smoked beef, thickly sliced or hand-torn

02 - 4.23 oz rustic country ham, roughly chopped

03 - 4.23 oz smoked sausage, thick-cut rounds or wedges

→ Cheeses

04 - 2.12 oz Parmigiano Reggiano, thinly shaved

05 - 2.12 oz aged Manchego, thinly shaved

06 - 2.12 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)

# How To Make It:

01 - Place the rough-cut smoked beef, country ham, and smoked sausage in overlapping layers or rustic mounds on a large wooden board or platter.

02 - Using a vegetable peeler or cheese plane, shave Parmigiano Reggiano, Manchego, and Gruyère into thin, translucent ribbons and arrange them artfully over and beside the meats.

03 - Scatter cornichons, sliced red onion, and small dollops of grainy mustard around the platter.

04 - Finish by garnishing the platter with fresh thyme or rosemary sprigs for aroma and color.

05 - Serve immediately, optionally accompanied by fresh rustic bread or crusty baguette slices.

# Best Practices:

01 -

It's genuinely impressive but takes just fifteen minutes, so you can spend time with guests instead of stuck in the kitchen.
The mix of bold, smoky flavors against subtle, refined cheeses feels unexpectedly sophisticated without trying too hard.
Everyone finds something they love—there's no cooking required, just arranging and sharing.

02 -

Let everything sit out for a few minutes before serving so the cheeses aren't quite so stiff and the meats aren't too cold—flavors wake up considerably.
The board is best eaten within about an hour; after that, the meats start to weep a bit and the cheese loses that delicate sheen.

03 -