Rustic Italian Farmhouse Board (Printable View)

A visually stunning Italian spread combining cheeses, cured meats, bread, and savory accompaniments.

# What You’ll Need:

→ Cheeses

01 - 7 oz Parmigiano-Reggiano, broken into large chunks
02 - 7 oz Pecorino Toscano, cut into wedges
03 - 5 oz Taleggio, torn into rustic pieces

→ Cured Meats

04 - 5 oz Prosciutto di Parma, loosely piled
05 - 4.2 oz Finocchiona salami, thickly sliced
06 - 4.2 oz Coppa, arranged in rustic folds

→ Bread

07 - 1 large rustic Italian loaf (such as ciabatta), torn into rough pieces

→ Accompaniments

08 - 1 cup Castelvetrano olives
09 - 1 cup sun-dried tomatoes in olive oil, drained
10 - 1 cup marinated artichoke hearts, quartered
11 - 1 small bunch fresh grapes or figs, halved
12 - 1/4 cup extra-virgin olive oil, for drizzling
13 - Fresh rosemary sprigs, for garnish
14 - Coarse sea salt and cracked black pepper, to taste

# How To Make It:

01 - Arrange Parmigiano-Reggiano, Pecorino Toscano, and Taleggio on a large wooden board, breaking or tearing into irregular chunks and rustic wedges to enhance visual appeal.
02 - Loosely pile Prosciutto di Parma and Coppa, and arrange Finocchiona salami slices in generous, overlapping layers beside the cheeses.
03 - Tear the rustic Italian loaf into uneven pieces and scatter them around the board among the cheeses and meats.
04 - Place Castelvetrano olives, sun-dried tomatoes, marinated artichoke hearts, and halved grapes or figs in abundant piles between the cheese and cured meats.
05 - Drizzle extra-virgin olive oil over the bread and cheeses, garnish with fresh rosemary sprigs, then season lightly with coarse sea salt and cracked black pepper before serving.

# Best Practices:

01 -
  • It requires absolutely no cooking, just 20 minutes of beautiful, intentional arrangement—perfect when you want to impress without stress.
  • Every element celebrates texture and flavor contrast: creamy cheese against salty cured meat, tart olives against sweet grapes, crispy bread against silky prosciutto.
  • This is the kind of board that sparks conversation and keeps people gathered around the table far longer than you planned.
02 -
  • Remove your cheeses from the refrigerator at least 45 minutes before serving. Cold cheese is closed cheese—it won't reveal its true flavor or texture. This single step transforms the experience.
  • Prosciutto di Parma deteriorates quickly once sliced. Buy it as close to serving time as possible, or ask the butcher to slice it fresh. If you must buy ahead, separate the slices with parchment paper so they don't stick together.
  • The bread matters more than you think. A stale supermarket loaf will ruin this board. Find an actual bakery that makes rustic Italian bread with a proper crust and open crumb. It's non-negotiable.
  • Don't assemble this more than 30 minutes ahead. Unlike composed dishes, a farmhouse board should feel fresh and present. It's the opposite of make-ahead food.
03 -
  • The wooden board absorbs flavors and oils over time, which makes it better with every use. Don't wash it aggressively—a gentle wipe with a barely damp cloth preserves both the wood and the seasoning.
  • If you're making this for a crowd and worried about timing, arrange everything except the prosciutto and fruit up to 2 hours ahead, covering loosely with a kitchen towel. Add the delicate items 15 minutes before serving so they stay beautiful.
  • Taste as you season. The cured meats and cheeses already carry significant salt, so you might need less than you think. Build gradually, tasting the bread with each addition.
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