Rustic Italian Farmhouse Board (Print)

A lavish Italian spread with cured meats, rustic cheeses, hand-torn bread, and fresh accompaniments for sharing.

# 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 such as ciabatta or pane di casa torn into large pieces
10 - Extra-virgin olive oil for drizzling

→ Accompaniments

11 - 1 cup Castelvetrano olives drained
12 - 1 cup oil-cured black olives drained
13 - 2 cups cherry tomatoes halved
14 - 1 cup artichoke hearts quartered
15 - 1 cup marinated roasted red peppers sliced into thick strips
16 - 1 cup 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. Wipe clean and dry thoroughly to maintain texture of bread and cheeses.
02 - Break or cut each cheese into large, uneven pieces. Place Parmigiano-Reggiano and aged Pecorino in separate piles at opposite corners. Position Taleggio wedges near center overlapping slightly. Scatter torn mozzarella in a generous pile. Allow cheeses to come to room temperature 30–45 minutes before serving to enhance aroma and flavor.
03 - Loosely fold or pile prosciutto and coppa into mounds. Scatter soppressata and finocchiona in thick irregular chunks or slices near cheeses but not on top. Ensure meats are pliable and glistening, separating slices gently if pre-sliced.
04 - Tear bread loaf by hand into large 2–3 inch uneven pieces. Arrange around board perimeter in overlapping piles with some pieces leaning against cheeses or meats. Optionally drizzle extra-virgin olive oil over bread pieces.
05 - Place olives in small piles or rustic bowls on board. Arrange cherry tomatoes, artichoke hearts, and roasted peppers in generous colorful heaps. Scatter cornichons for contrast. Tuck rosemary sprigs and basil leaves among piles. Season tomatoes with sea salt and cracked black pepper before placing.
06 - Review layout ensuring abundance and visible contrasts in color, height, and texture. Adjust to fill gaps. Serve immediately inviting guests to share and mingle flavors. The board should emanate a fragrant aroma of herbs, cheese and cured meats.

# Expert Advice:

01 -
  • It requires zero cooking, just 25 minutes of thoughtful arranging—perfect for when you want to impress without stress.
  • The textures and flavors work together like old friends: creamy cheese, salty cured meat, crusty bread, and bright pickled vegetables create a conversation in every bite.
  • Everyone finds something they love on the board, making it the ultimate crowd-pleaser for gatherings.
02 -
  • Room temperature is everything. Cold cheese tastes muted and dense. Cheese at room temperature sings—it's aromatic, supple, and complex. This single lesson changed how I serve cheese forever.
  • Your hands are better than any tool. Breaking and tearing instead of slicing or cutting creates that rustic, authentic look that makes the board feel abundant and inviting rather than precious.
  • The two-hour rule is real. Keep this board out for no more than two hours at room temperature, especially in warm weather. After that, perishables need to go back to the fridge.
03 -
  • Invest in one truly excellent extra-virgin olive oil and use it to finish the board. It's the difference between a good board and one people remember.
  • If your cured meats look dry or tired when you unwrap them, let them air out on a plate for 10 minutes before arranging—they'll look fresher and taste better.
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