Rustic Italian Farmhouse Board (Printable Version)

A generous Italian-style board with chunks of cheese, cured meats, bread, and fresh sides perfect for a countryside feast.

# Ingredient List:

→ 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 - 5.3 oz Prosciutto di Parma, loosely piled
05 - 4.2 oz Finocchiona salami, thickly sliced
06 - 4.2 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 - 1/4 cup extra-virgin olive oil, for drizzling
13 - Fresh rosemary sprigs, for garnish
14 - Coarse sea salt and cracked black pepper, to taste

# How to Make:

01 - Place cheeses on a large wooden board, breaking or tearing them into irregular chunks and rustic wedges for visual appeal.
02 - Loosely pile prosciutto and coppa, and arrange salami slices in generous, overlapping layers.
03 - Tear the bread into rough, uneven pieces and scatter around the board.
04 - Place olives, sun-dried tomatoes, artichoke hearts, and fruit in ample piles between the cheese and meats.
05 - Drizzle extra-virgin olive oil over the bread and cheeses. Garnish with fresh rosemary sprigs.
06 - Season lightly with coarse sea salt and cracked black pepper. Serve immediately.

# Expert Suggestions:

01 -
  • It looks like you spent hours in the kitchen, but honestly, you'll have it ready in twenty minutes flat—and everyone will think you're a genius.
  • There's something about a board like this that just brings people together, loosening tongues and deepening conversations in a way a formal dinner never does.
  • Once you understand the principles, you can build endless variations based on what's in your pantry or what you're craving that day.
02 -
  • Temperature matters more than most people realize—take your cheeses and meats out of the fridge about thirty minutes before serving. Cold cheese is muted cheese; room temperature lets the flavors open up and bloom.
  • The bread can be toasted lightly if you prefer it crispy, but here's the secret: some people love it soft and some love it crunchy, so tear some pieces and leave them out at room temperature to dry slightly while you finish the board. You'll satisfy both camps without any extra work.
  • A wooden board is tradition, but it's also practical—the wood absorbs and distributes oils naturally, keeping the foods from sliding around while still letting them be reached easily.
03 -
  • If you're making this ahead, assemble the board no more than two hours before serving. The olive oil will soak into the bread eventually, and the cheeses will dry out slightly if exposed to air too long. But a little oxidation adds character—don't stress about perfection.
  • Use a sharp, slightly damp knife to cut your cheeses, wiping between cuts. This prevents flavors from transferring and keeps your lines clean. And remember: thicker slices and chunks are more forgiving and look more generous than thin, careful cuts.
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