Burlap & Lace Platter

# What You'll Need:

→ Meats

01 - 4.2 oz smoked beef, thickly sliced or hand-torn

02 - 4.2 oz rustic country ham, roughly chopped

03 - 4.2 oz smoked sausage, thick-cut rounds or wedges

→ Cheeses

04 - 2.1 oz Parmigiano Reggiano, thinly shaved

05 - 2.1 oz aged Manchego, thinly shaved

06 - 2.1 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 meats in overlapping layers or rustic mounds on a large serving board or platter.

02 - Using a vegetable peeler or cheese plane, shave the cheeses into thin, translucent ribbons and drape them artfully over and beside the meats.

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

04 - Scatter fresh thyme or rosemary sprigs over the platter for aroma and visual appeal.

05 - Present immediately accompanied by fresh rustic bread if desired.

# Expert Advice:

01 -

Zero cooking means you can focus entirely on making something gorgeous while the oven stays cold.
The flavor story unfolds as you eat—bold, salty meats meet delicate, nutty cheeses in every bite.
It feels like a restaurant-quality charcuterie board but tastes even better because you chose every single element.

02 -

Cold cheeses won't shave into those gorgeous ribbons—let them sit at room temperature for ten minutes before you take out the peeler, or they'll crack and fragment.
The order in which people eat this matters: start with a small piece of bread, add meat, then cheese, then onion and mustard—this sequence builds flavor rather than overwhelming it all at once.

03 -