Burlap & Lace Meats Cheeses (Printable)

A rustic blend of robust meats and finely shaved cheeses complemented by tangy accents and fresh herbs.

# Ingredient List:

→ 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 Prepare:

01 - Place the smoked beef, rustic country ham, and smoked sausage in overlapping layers or rustic mounds on a large wooden board or platter.
02 - Use a vegetable peeler or cheese plane to shave Parmigiano Reggiano, aged Manchego, and Gruyère into thin, translucent ribbons. Arrange these delicately over and beside the meats.
03 - Place cornichons, thinly sliced red onion, and small dollops of grainy mustard evenly around the platter.
04 - Decorate the platter with fresh thyme or rosemary sprigs for aroma and visual appeal.
05 - Offer immediately alongside sliced rustic country loaf or crusty baguette, if desired.

# Expert Suggestions:

01 -
  • Zero cooking means you can throw it together while your oven preheats or while guests arrive.
  • The contrast between rough, smoky meats and silky cheese shavings makes every bite feel intentional and special.
  • It reads as fancy but tastes like comfort, which is honestly the best kind of entertaining.
02 -
  • Temperature matters more than you'd think—pull your meats and cheeses out of the fridge only 10 minutes before serving so the cheese doesn't get oily and the meats taste fresh, not cold.
  • A wooden board absorbs flavors and develops character over time, but make sure it's clean and dry before you start, and salt the surface slightly if it's brand new to give the meats something to grip.
03 -
  • A cheese plane (sometimes called a mandoline slicer, but the flat-blade kind specifically) creates those impossibly thin, translucent shavings that feel luxurious; a vegetable peeler works in a pinch but requires more patience.
  • If your meats are cold and hard to tear or slice beautifully, let them sit at room temperature for five minutes—they'll yield more gracefully and taste richer for it.
Return