Rustic Italian Farmhouse Board (Print)

An abundant Italian board showcasing bold cheeses, cured meats, torn bread, olives and fresh seasonal garnishes.

# Components:

→ Cheeses

01 - 7 oz Parmigiano-Reggiano, broken into large uneven chunks
02 - 7 oz aged Pecorino, roughly crumbled
03 - 7 oz Taleggio, cut into thick wedges
04 - 7 oz fresh mozzarella, hand-torn into large pieces

→ Cured Meats

05 - 5 oz prosciutto, loosely piled
06 - 5 oz hot soppressata, thickly sliced
07 - 5 oz finocchiona salami, cut into irregular chunks
08 - 3.5 oz coppa, left in large folded slices

→ Bread

09 - 1 large rustic Italian loaf (ciabatta or pane di casa), torn into large pieces by hand
10 - Extra-virgin olive oil, for drizzling

→ Accompaniments

11 - 1 cup (150 g) Castelvetrano olives, drained
12 - 1 cup (150 g) oil-cured black olives, drained
13 - 2 cups (300 g) cherry tomatoes, halved
14 - 1 cup (150 g) artichoke hearts, quartered
15 - 1 cup (120 g) marinated roasted red peppers, sliced into thick strips
16 - 1 cup (80 g) whole cornichons or Italian pickles
17 - Fresh rosemary sprigs and basil leaves, for garnish
18 - Flaky sea salt and freshly cracked black pepper, to taste

# Directions:

01 - Select a large wooden board or rustic platter at least 18 inches wide for ample spacing and visual impact. Wipe the surface clean and dry thoroughly to prevent moisture buildup that could affect texture.
02 - Break or cut each cheese into large, uneven pieces to maintain a rustic appearance. Place Parmigiano-Reggiano and aged Pecorino in prominent piles at opposite corners of the board. Position Taleggio wedges near the center, slightly overlapping. Scatter torn fresh mozzarella in a generous pile with visible hand-torn edges. Allow cheeses to reach room temperature (30 to 45 minutes) before serving to enhance aroma and flavor.
03 - Loosely fold or pile prosciutto and coppa into generous mounds, avoiding tight rolls. Scatter thick slices and irregular chunks of soppressata and finocchiona to add texture and height. Arrange meats near but not directly on the cheeses to maintain visual contrast and prevent flavor mingling. Ensure meats appear slightly glossy and pliable, not dry.
04 - Hand-tear the rustic loaf into large pieces approximately 2 to 3 inches in size to maximize texture and absorbency. Arrange the bread around the board's perimeter in overlapping piles, allowing some pieces to lean against cheeses or meats. Drizzle a small amount of extra-virgin olive oil on select pieces for added flavor and sheen. The bread should remain crusty and open-crumbed without appearing crushed or dry.
05 - Place olives in small, overflowing piles or rustic bowls on the board. Arrange cherry tomatoes, artichoke hearts, and marinated roasted red peppers in abundant, informal heaps to showcase color. Scatter cornichons or pickles for a contrasting sharpness. Garnish with fresh rosemary sprigs and basil leaves between piles for aroma and visual vibrancy. Lightly season tomatoes with flaky sea salt and freshly cracked black pepper before placing.
06 - Review the arrangement, ensuring the board looks abundant with balanced contrasts in color, height, and texture. Gently adjust piles to fill gaps while allowing easy access from all sides. Serve immediately, encouraging guests to share and combine flavors freely. The overall presentation should smell herbaceous and inviting.

# Expert Advice:

01 -
  • No cooking required, just 25 minutes of beautiful, tactile arrangement that feels more like art than meal prep.
  • It feeds a crowd and looks effortlessly luxurious, as if you've spent hours in an Italian market when really you've just bought the best ingredients and let them speak.
  • Everyone finds something they love on it, and the act of tearing, sharing, and mingling flavors together turns eating into a communal moment.
02 -
  • Cheese at room temperature tastes completely different from cold cheese straight from the fridge; those 30 to 45 minutes of resting time are not optional and will transform the entire experience.
  • The way you break and tear ingredients by hand matters more than getting everything to perfect size, because rustic and abundant always trumps neat and uniform on a board like this.
  • Keep the board out for no more than 2 hours at room temperature to stay safe, and any perishables should be discarded after that time.
03 -
  • Tear bread by hand at the last moment before serving so the torn surfaces stay rough and open-crumbed, soaking up olive oil and juices instead of becoming dense and closed.
  • If any cheese starts to look tired or sweaty during serving, simply brush it gently with a clean paper towel; small acts of care keep everything looking fresh and intentional.
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