Rustic Italian Farmhouse Board (Printable version)

An abundant Italian spread of cheeses, cured meats, rustic bread, and savory accompaniments.

# What You'll Need:

→ Cheeses

01 - 7 oz Parmigiano-Reggiano, broken into large chunks
02 - 7 oz Pecorino Toscano, cut into wedges
03 - 5 oz Taleggio, torn into rustic pieces

→ Cured Meats

04 - 5 oz Prosciutto di Parma, loosely piled
05 - 4.25 oz Finocchiona salami, thickly sliced
06 - 4.25 oz Coppa, arranged in rustic folds

→ Bread

07 - 1 large rustic Italian loaf (such as ciabatta), torn into rough pieces

→ Accompaniments

08 - 1 cup Castelvetrano olives
09 - 1 cup sun-dried tomatoes in olive oil, drained
10 - 1 cup marinated artichoke hearts, quartered
11 - 1 small bunch fresh grapes or figs, halved
12 - 0.25 cup extra-virgin olive oil, for drizzling
13 - Fresh rosemary sprigs, for garnish
14 - Coarse sea salt and cracked black pepper, to taste

# Directions:

01 - Place Parmigiano-Reggiano, Pecorino Toscano, and Taleggio on a large wooden board, breaking or tearing them into irregular chunks and rustic wedges for an inviting presentation.
02 - Loosely pile prosciutto and coppa on the board, then arrange thickly sliced Finocchiona salami in overlapping layers.
03 - Tear the rustic Italian loaf into uneven pieces and scatter these around the cheeses and meats.
04 - Distribute Castelvetrano olives, sun-dried tomatoes, marinated artichoke hearts, and halved fresh grapes or figs in generous piles between the cheeses and cured meats.
05 - Drizzle extra-virgin olive oil over the bread and cheeses, then garnish the board with fresh rosemary sprigs.
06 - Lightly season with coarse sea salt and cracked black pepper. Serve immediately.

# Expert Advice:

01 -
  • It requires zero cooking, just thoughtful arranging—perfect for when you want to impress without stress
  • Every element is designed to share, creating those magical moments when people linger around the table longer than they planned
  • The combination of textures and flavors feels indulgent yet approachable, like you've traveled to Italy without leaving home
02 -
  • Temperature matters more than you'd think—bring your cheeses out of the refrigerator 30 minutes before serving. Cold cheese is tight and defensive; room temperature cheese is generous and open, ready to be enjoyed.
  • The way you arrange things is more important than what you arrange. I've learned that an abundantly piled board with humble ingredients beats a sparse board with fancy ones every single time.
03 -
  • Keep everything except the bread refrigerated until the last moment, then arrange quickly. A board that's been sitting at room temperature begins to weep oils and lose its appeal.
  • Use your senses as you build: listen for the snap of cheese breaking, smell the rosemary as you tuck it in, notice how the colors shift as you step back. Cooking with presence makes better food.
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