Ploughman’s Son Recipe

Arrange cured meats

Remove prosciutto and soppressata from the refrigerator 15 minutes before serving so they come close to room temperature. Fan the prosciutto into overlapping ribbons and fold soppressata slices into loose piles on a serving board so they are easy to pick up.

Prepare cheese

Bring the aged cheddar to room temperature (about 15–20 minutes). Trim any rind if desired and cut into a mix of slices and small chunks for sharing. Place the cheese on the board with a small knife for spreading/slicing.

Toast the bread

Preheat a grill pan or skillet over medium-high heat. Brush both sides of each bread slice lightly with the extra-virgin olive oil. When the pan is hot, grill slices 1–2 minutes per side until golden char marks appear and the interior is just set (not fully crisp). Work in batches if needed.

Garlic rub

Immediately after toasting, rub the cut side of the halved garlic clove over the warm bread to impart a subtle garlic fragrance. Stack or slightly overlap the grilled bread on the board.

Prepare pickles, fruits and vegetables

Drain cornichons and olives briefly; place in small bowls or piles. Slice stone fruit or apples into thin wedges and toss lightly with a few drops of lemon juice if using apples to prevent browning. Thinly slice radish or cucumber and spread in a small pile on the board.

Chutney and garnish

Spoon the chutney or fig jam into a small ramekin. Scatter toasted walnut halves near the cheese and sprinkle the parsley over the fruit pile for color.

Place the prepared cheese and cured meats asymmetrically on a large wooden board or platter leaving space between items. Add grilled bread on one side. Arrange bowls/ramkins with cornichons, olives and chutney near the cheese. Fill remaining spaces with fruit slices, radish/cucumber slices and toasted walnuts to create a balanced, rustic composition.

Add small spoons for chutney and a small knife for the cheese. Offer wholegrain mustard and honey in tiny dishes for guests to add to bread or cheese. Finish with a light sprinkle of freshly cracked black pepper over the cheese if desired.

Serve immediately, recommending guests take a little of each component: meat, cheese, a smear of chutney or mustard, and grilled bread. Refill components as needed.