Zapisz Burlap & Lace came to life one autumn evening when I realized the most memorable meals aren't always cooked—they're composed. My grandmother used to say that a platter arranged with care is like a conversation between textures and flavors, and this one whispers rather than shouts. There's something deeply satisfying about tearing meat by hand, watching cheese curl under the blade, and letting each element find its own place on the board. It's the kind of dish that makes people slow down, reach in, and actually taste what they're eating.
I first made this for a small dinner party when a friend texted an hour before arrival saying she'd bring wine and would need something to pick at. Instead of panicking, I opened my refrigerator and saw aged cheese, good cured meats, and started peeling. By the time everyone arrived, the board was done, and somehow—without a single recipe or plan—it became the thing everyone remembered about that night. That's when I realized this platter isn't a recipe so much as a permission slip to stop overthinking and start playing with flavor.
Ingredients
- Smoked beef (120 g, thickly sliced or hand-torn): This is your anchor—choose something with visible smoke ring and tear it roughly instead of slicing for that rustic, lived-in look.
- Rustic country ham (120 g, roughly chopped): The saltiness here bridges the meats and cheeses; rough chopping keeps it from feeling too refined.
- Smoked sausage (120 g, thick-cut rounds or wedges): This adds heft and color; slice it thick so each piece stands on its own.
- Parmigiano Reggiano (60 g, thinly shaved): A cheese plane transforms this into gossamer ribbons that almost melt on the tongue before you realize you're eating it.
- Aged Manchego (60 g, thinly shaved): Its nutty sweetness softens the aggression of the smoked meats in a way sharp cheddar never could.
- Gruyère (60 g, thinly shaved): The umami backbone that makes every bite feel more complete and savory than it has any right to be.
- Cornichons (1 small handful): These tiny pickled cucumbers are your palate cleanser, the moment of brightness between rich bites.
- Red onion (1 small, thinly sliced): The sharpness cuts through fat and prepares your mouth for the next flavor, so don't skip it.
- Grainy mustard (2 tbsp): A dollop here and there becomes an accent, not a condiment; use it sparingly for maximum impact.
- Fresh thyme or rosemary sprigs (1 small bunch): More than garnish—brush against them and your hands smell like a woodland kitchen for hours.
- Rustic country loaf or crusty baguette (1 small, sliced optional): Toast if you want structure; leave untoasted if you prefer the bread to be a neutral backdrop.
Instructions
- Start with the foundation:
- Arrange your rough-cut meats in overlapping layers or loose mounds directly on the board—let them tumble and rest where they fall rather than fussing with straight lines. Think rustic, not rigid.
- Shave and drape the cheeses:
- Pull the vegetable peeler or cheese plane toward you with steady, deliberate strokes; the cheese should curl like ribbons fresh from a gift box. Lay these shavings over and beside the meats so they catch light and look almost too delicate to touch.
- Scatter the bright moments:
- Tuck cornichons into gaps, scatter onion slices where they'll add color contrast, and place small dollops of mustard like edible punctuation marks around the board. These aren't random—they're the pauses that make the composition breathe.
- Crown with herbs:
- Lay fresh sprigs of thyme or rosemary across the top so their aroma reaches people before their hands do. The visual softness of herbs against the meat's texture is half the magic.
- Serve at once:
- Bring it straight to the table while cheese is still cool and meats haven't begun to release their oils. The moment it lands, the eating begins.
Zapisz There was an evening when my partner's mother—a woman who rarely smiled while eating—took a piece of that shaved Manchego and paused mid-bite. She closed her eyes like she was hearing music. That's when this platter became more than a trick for busy entertaining; it became a small act of generosity, a way of saying I took time to think about what you'd enjoy.
The Art of the Arrangement
A platter is a small canvas, and there's a reason this one sits at the table unbothered for hours—people graze rather than devour. The overlapping meats create shadow and depth, the cheese catches light like frosted glass, and the herbs add movement. Asymmetry is your friend here; if everything is centered and perfect, it stops looking welcoming and starts looking like a display case. Leave gaps. Let people discover new corners as they reach.
Wine and Pairing Moments
A bold red wine with tannins cuts through the fat of the cured meats and asks the cheese to stand taller. A crisp, dry white does something different—it brightens the mustard and makes the cornichons sing. I've watched conversations shift depending on what's in the glass, which tells me that this platter isn't just food, it's a stage for whatever you're bringing to the table. Choose your wine like you're choosing the evening's mood.
Variations and Personal Touches
This platter belongs to you once you make it, so think of it as a starting point rather than a rigid rule. I once added toasted walnuts for crunch and dried apricots for sweetness, and suddenly it felt like autumn on a board. Another time, I swapped the Gruyère for a sharpened aged cheddar because that's what was in reach. The confidence to change things is what separates a recipe you follow from a dish you own.
- Toast walnuts or candied pecans for a layer of crunch and warmth.
- Scatter dried figs, apricots, or cranberries to introduce sweetness against salt.
- Experiment with different aged cheeses—Comté, aged Gouda, or Pecorino Romano each tell a different story.
Zapisz This is the kind of meal that reminds us why we gather around tables in the first place. It's simple, generous, and honest—qualities that never go out of style.