Industrial slate appetizer platter (Print View)

Cold meats and sharp cheeses arranged on a heavy stone slab with grapes, olives, and mustard.

# Components:

→ 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

# Directions:

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

# Expert Advice:

01 -
  • It looks like you've mastered some impossible culinary art form when really you just needed good ingredients and a ruler's mindset.
  • Zero cooking means you can focus entirely on sourcing beautiful things and arranging them with intention.
  • People always photograph it first and ask questions later.
02 -
  • Quality matters more than quantity here because nothing hides behind cooking or sauce—every slice will be tasted directly.
  • Buy sliced meats from the counter on the day you're serving, not days ahead; they dry out and lose their silky texture.
  • The shape of your board changes everything, so find a heavy slate slab that feels right in your hands before you start arranging.
03 -
  • Buy your slate from a restaurant supply store rather than a gift shop—it's cheaper, heavier, and actually designed to hold food without staining.
  • If guests ask what's in something, tell them the exact story: where you bought it, what you paid, why you chose it—this confidence makes ordinary ingredients feel extraordinary.
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