Industrial Slate Appetizer Platter (Printable)

A modern platter of cold meats, sharp cheeses, grapes, and olives served on a heavy stone slate.

# What You Need:

→ 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

# How to Make It:

01 - Place a heavy, unpolished stone or slate serving board on your workspace.
02 - Lay out cold meats in straight, parallel lines on one side of the board, keeping each variety separate and distinct.
03 - On the opposite side, position sharp cheeses in similar straight lines grouped by type.
04 - Fill gaps between meats and cheeses with seedless grapes, cornichons, and mixed olives.
05 - Place small dollops of whole grain mustard in neat lines or in a small dish positioned at a corner of the slate.
06 - Lightly sprinkle freshly cracked black pepper over meats and cheeses to enhance aroma.
07 - Present immediately to showcase the minimalist, industrial aesthetic.

# Expert Advice:

01 -
  • It takes barely fifteen minutes but looks like you spent hours planning something extraordinary.
  • Everyone at the table becomes a sculptor, choosing their own path through the lines.
  • The cold slate keeps everything crisp and cool while guests linger and graze.
02 -
  • Temperature matters more than you'd think; if your board is warm, everything starts to soften and the lines blur both literally and visually.
  • Slice everything yourself if you can; pre-sliced meats and cheeses never have the same intentionality, and this platter is all about intention.
03 -
  • Buy your meats and cheeses from a counter where someone actually knows what they're selling; the quality difference shows up immediately on the slate.
  • The mustard and cornichons do more work than you'd expect; they're not decorations, they're the things that keep your palate honest between bites of cheese and meat.
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