Burlap & Lace Meats Cheeses (Printer View)

Hearty smoked meats paired with delicate thin cheeses and fresh herbs on a rustic platter.

# Components:

→ 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)

# Method:

01 - Layer the rough-cut smoked beef, country ham, and smoked sausage in overlapping mounds on a large serving board or platter.
02 - Using a vegetable peeler or cheese plane, shave Parmigiano Reggiano, aged Manchego, and Gruyère into thin translucent ribbons. Drape evenly over and beside the meats.
03 - Distribute cornichons, thinly sliced red onion, and small dollops of grainy mustard around the platter for balanced flavor and texture.
04 - Place fresh thyme or rosemary sprigs atop the arrangement for aroma and visual appeal.
05 - Present immediately with sliced rustic bread or baguette, if desired.

# Expert Advice:

01 -
  • Takes fifteen minutes but tastes like you've been planning it all week.
  • Works for unexpected guests, last-minute entertaining, or just yourself on a Tuesday when you need something that feels special.
  • No cooking required—just sharp knives and good ingredients doing the work for you.
02 -
  • Cheese shaved too thick won't drape the way you want it to; practice the angle and pressure on your first cheese so the others come out right.
  • Room temperature is everything—pull your meats out of the fridge ten minutes before serving so they taste like themselves again, not cold storage.
03 -
  • Use a wooden board—it's warm and honest, and it makes everything look more elegant without trying.
  • Chill your cheese plane before shaving; cold cheese is easier to ribbon and less likely to crumble.
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