Industrial Slate Appetizer Platter (Printable Version)

Bold platter with cold meats, sharp cheeses, grapes and olives on an industrial slate board.

# 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 Steps:

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

# Expert Tips:

01 -
  • It requires zero cooking, just thoughtful assembly—perfect when you want to impress without stress.
  • The interplay of salty cured meats, tangy aged cheeses, and bright accompaniments creates a complete flavor story on one board.
  • It's as much about what you see as what you taste, making it a conversation starter before the first bite.
02 -
  • Slice your cheeses no more than 15 minutes before serving, or they'll start to look tired and sweat under fluorescent light.
  • The temperature of your slate matters enormously—a cold board keeps everything fresh and makes the eating experience feel more deliberate and luxurious.
03 -
  • Invest in a real slate board, not a substitute—the unpolished surface catches and holds cold in a way no other material does, and it photographs beautifully.
  • Cut your meats fresh if possible, or at least slice them shortly before serving so they don't curl at the edges from exposure to air.
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