To Go Platters Recipe

Portion & Presentation

Divide the prosciutto, salami, and smoked turkey into 12 roughly equal portions so each serving gets a variety. For prosciutto, gently fold each slice into loose ribbons or rosettes (2–3 slices per portion). For salami, create small fan stacks or roll slices (3–4 slices per portion). For smoked turkey, roll or loosely fold 3–4 slices per portion. Place folded/rolled portions on the platter in clusters near cheeses.

Keep refrigerated until assembly. Do not pack meats directly on parchment; place next to cheeses or on small paper doilies to prevent moisture transfer.

Prep Cheeses

Trim any rind as desired. Slice the aged cheddar into 1/4–1/2 inch batons or triangles (about 12 portions). Cut the manchego into thin wedges (12 portions). For the brie, leave whole but score the top rind and cut a shallow wedge so guests can spread; place the wheel on the platter. Crumble or slice the goat cheese log into 12 small rounds or spoonable portions. Arrange cheeses spaced across the board to create visual balance and separation from strong-flavored items.

Place a small cheese knife or spreader with the brie and goat cheese. Keep cheeses refrigerated until 15–20 minutes before pickup if possible, so they are slightly less chilled for better flavor on pickup.

Wash & Prepare

Rinse grapes, figs, tomatoes, and cucumber under cold water; dry thoroughly on paper towels. Halve figs if large, halve dried apricots if whole. Quarter marinated artichoke hearts if not already quartered.

Arrange grapes in small clusters on the stem where possible; place figs and dried apricots in small groupings. Spoon mixed olives into one ramekin and place on the platter. Distribute cherry tomatoes and cucumber slices as fresh, palate-cleansing bites around the board. Keep any marinated items in separate ramekins to avoid spreading oil across crackers.

Prepare Bread

Slice the baguette into 40 slices (~1/2-inch each). If you prefer toasted crostini, brush both sides lightly with olive oil and toast in a 375°F (190°C) oven for 6–8 minutes until lightly golden; cool completely. For transport, stack toasted slices loosely in a paper bag or airtight container to avoid sogginess.

Arrange crackers in several small stacks or fans across the platter, leaving room between stacks so guests can access spreads and cheeses easily. Place grissini upright in a small cup or laid flat beside crackers.

Portion Spreads

Spoon fig jam, whole-grain mustard, runny honey, and whipped herb butter into the 6 small ramekins included. Fill ramekins to about 3/4 full to prevent spillage. Place one or two ramekins near cheeses that pair well (jam near brie and goat cheese, mustard near cheddar and turkey, honey near manchego).

Insert small spoons or spreaders into each ramekin to keep condiments sanitary and easy to use.

Assemble the Platter

Line the platter with parchment paper if using a disposable tray. Start by placing cheeses in three anchor positions on the board. Surround each cheese with nearby complementary items: place prosciutto/salumi near cheeses, fill gaps with grapes, figs, and dried fruit. Add ramekins of condiments in remaining gaps. Arrange bread and crackers on one side for easy access. Use rosemary and thyme sprigs and edible flowers sparingly to decorate and add aroma—tuck sprigs into small gaps and do not place them directly on moist items.

Ensure all items listed in the ingredients are represented on the platter or in ramekins. Do a final check that there are 12 portions of each protein and cheese available visually across the platter.

Secure for Pickup

Cover the assembled platter tightly with cling wrap, making sure the wrap does not press into soft cheeses. If using a disposable tray with lid, place lid on securely. Place labels/order slip on outer packaging with reheating/storage instructions and pickup time. Include separate containers for toasted bread if humid conditions are expected (to avoid sogginess) and instruct the customer to add crackers/bread at the last minute.

Storage & Holding: Keep platters refrigerated at 40°F (4°C) or below if holding longer than 2 hours. For delivery or transport longer than 45 minutes in warm weather, include a cold pack under the tray to maintain safe temperatures.

Customer Notes: Recommend customers remove cling wrap 10–15 minutes before serving so cheeses come slightly closer to room temperature for better flavor. Provide simple pairing suggestions on the label (e.g., 'Serve brie with fig jam and grapes; cheddar with mustard and cured salami').