Rustic Flatbread Meat Cheese (Printer View)

Artisan flatbreads topped with meats, cheeses, and fresh fruits for a delicious, shareable starter.

# What you'll need:

→ Flatbreads

01 - 3 large rectangular flatbreads (lavash, naan, or ciabatta style)
02 - 2 tablespoons olive oil
03 - 1 small garlic clove, minced

→ Meats

04 - 4 ounces prosciutto
05 - 4 ounces salami
06 - 4 ounces smoked turkey breast, thinly sliced
07 - 4 ounces soppressata or chorizo

→ Cheeses

08 - 4 ounces brie, sliced
09 - 4 ounces aged cheddar, sliced
10 - 4 ounces manchego, sliced
11 - 3.5 ounces blue cheese, crumbled

→ Accompaniments

12 - 1 cup seedless grapes, halved
13 - 1 cup cherry tomatoes, halved
14 - 1/2 cup marinated olives
15 - 1/2 cup roasted red peppers, sliced
16 - 1/4 cup fresh basil leaves
17 - 1/4 cup honey or fig jam

# Method:

01 - Set the oven to 400°F (200°C) to prepare for warming the flatbreads.
02 - Brush the flatbreads evenly with olive oil and sprinkle minced garlic on top, then warm in the oven for 5 to 7 minutes until they become lightly crisped.
03 - Place the warm flatbreads spaced apart on a large wooden board or serving platter, forming visual 'rafts'.
04 - Generously layer assorted meats and cheeses across each flatbread, alternating for an appealing presentation.
05 - Fill the spaces between the flatbread rafts with halved grapes, cherry tomatoes, marinated olives, and roasted red peppers.
06 - Finish by garnishing with fresh basil leaves and provide honey or fig jam on the side for drizzling or dipping.
07 - Invite guests to break off pieces of flatbread topped with their preferred ingredients for easy sharing.

# Expert Advice:

01 -
  • It's the kind of dish that arrives looking like you spent hours in the kitchen when really you just assembled beautiful things together.
  • Your guests get to build their own bites, which somehow makes sharing food feel more fun and less formal.
  • There's room to swap in whatever meats and cheeses you actually have, so it adapts to your pantry instead of demanding a shopping list.
02 -
  • Don't skip toasting the flatbread, even lightly, because a soft, doughy base will collapse under the weight of the toppings and feel mushy rather than satisfying.
  • Arrange everything just before serving, not hours ahead, because the moisture from the tomatoes and olives will eventually soften the bread if it sits too long.
03 -
  • Buy your meats and cheeses from the deli counter, not pre-packaged when possible—a butcher or cheesemonger will slice things exactly how you want them, and the quality is almost always better.
  • Arrange your ingredients on the board in the order you'll layer them so you're not hunting for the prosciutto while guests are standing around watching.
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