Cold Cut & Cheese Platter Recipe

Slice and toast

Preheat oven to 190°C (375°F). Slice the baguette into 1/4-inch (6 mm) diagonal slices. Arrange in a single layer on a baking sheet.

Brush each slice lightly with 3 tbs extra-virgin olive oil and sprinkle with sea salt. Bake for 8–12 minutes or until edges are golden and crisp. Let cool on a rack.

Cut and portion cheeses

Cut the Pecorino into small wedges, slice or leave a wedge of Taleggio for soft-ripened texture, drain and pat the mozzarella pearls dry, and break Parmigiano-Reggiano into shards. Place cheeses on separate areas of the platter to allow guests to sample each variety.

If desired, drizzle 1 tbs honey over the pecorino or serve honey in a small bowl beside it. Keep the Taleggio at room temperature 20–30 minutes before serving for best texture.

Fold and fan meats

Arrange prosciutto slices in delicate folds or loose rosettes. Fold salami and soppressata into quarters or accordion shapes and fan them on the board. Group similar meats together but leave space between groups for other elements.

For visual variety, create small stacks and overlapping rows; use toothpicks to hold small rolls if desired.

Prepare jarred items

Drain roasted artichoke hearts and roasted red peppers well, pat dry with paper towels to remove excess oil and preserve board dryness. Place into small bowls or neatly pile on the platter.

Drain pitted Sicilian olives and transfer to a small bowl. Add a drizzle (about 1 tsp) of olive oil and a pinch of cracked black pepper to the olives if desired.

Arrange cornichons or pickled onions in a small bowl or tuck them between meats and cheeses for color contrast.

Build the platter

Choose a large wooden board or serving platter. Start by placing the cheese sections spaced around the board. Add bowls containing roasted artichokes, roasted peppers, and olives. Arrange the folded charcuterie in the remaining spaces, alternating colors and textures.

Tuck crostini slices in stacks or lean them against bowls. Place fig jam or mostarda in a small bowl and position it near the cheeses. Add small dishes or drizzles of honey next to hard cheeses.

Garnish with fresh basil leaves and rosemary sprigs for aroma and color. If serving mozzarella, place lemon halves on the board for guests to squeeze a little juice over the cheese. Finish with a light drizzle of 2 tbs extra-virgin olive oil over roasted peppers and artichokes, and a final sprinkle of cracked black pepper over cheeses.

Serve at room temperature: remove cheeses and cured meats from the refrigerator 20–30 minutes before serving to enhance flavor. Provide small forks, cheese knives, toothpicks, and napkins so guests can serve themselves cleanly.

Estimate portioning: the ingredient quantities serve approximately 6–8 people as an appetizer. For larger parties, scale components proportionally and replenish crostini and condiments as needed.