Cured Meat Plate Recipe

Prepare and Arrange Meats

If slices are large, cut each into 2–3 pieces for easy eating. Arrange prosciutto and soppressata in alternating stacks or loose folds on the serving board so guests can pick easily. Keep covered at room temperature while you finish other components (do not refrigerate once plated).

Roast garlic: Preheat oven to 400°F (200°C). Slice the top off a head of garlic to expose cloves, drizzle with 1 tsp olive oil, wrap in foil and roast 30–35 minutes until soft. Cool and squeeze out 6 cloves; mash into a paste.

Make dough: In a bowl combine 2 cups flour, 1 tsp instant yeast and 1 tsp salt. Stir in 3 tbs warm water and 2 tbs olive oil until a shaggy dough forms. Turn out and knead 4–5 minutes until smooth (add up to 1 tbs more water or 1–2 tbs more flour to adjust).

Rest: Place dough in a lightly oiled bowl, cover and let rest 20–30 minutes until slightly puffy.

Shape and add garlic: Divide dough into 2 pieces. Roll each to about 8–9 inches long and 1/8–1/4 inch thick. Spread half the roasted garlic paste over each piece and gently press to incorporate. Brush with 1 tbs milk or water and sprinkle a light pinch of salt.

Cook: Heat a large skillet over medium-high heat and add a light sheen of oil or use a dry nonstick skillet. Cook each flatbread 2–3 minutes per side until golden brown spots appear and cooked through. Alternatively bake at 450°F (230°C) on a hot baking sheet for 6–8 minutes. Cool slightly and cut into triangles or strips for serving.

Cook onions: Heat 1 tbs butter and 1 tsp olive oil in a skillet over medium-low heat. Add 2 cups thinly sliced onions and 1 tsp salt. Cook, stirring occasionally, 20–30 minutes until deep golden brown and soft. If onions dry out, add 1–2 tbs water to deglaze.

Finish: Stir in 1 tsp brown sugar and 1 tsp balsamic vinegar if using; cook 1–2 more minutes. Remove from heat and cool to room temperature before plating.

Combine 3 tbs Dijon, 1 tbs whole-grain mustard, 1 tsp honey, 1 tsp apple cider vinegar and a pinch of salt in a small bowl. Whisk until smooth and adjust sweetness or acidity to taste. Transfer to a small serving ramekin.

Cook chutney: In a small saucepan combine 1 cup diced apple, 1/4 cup finely chopped red onion, 2 tbs brown sugar, 2 tbs apple cider vinegar, 1 tsp raisins (optional), 1/4 tsp cinnamon, 1/4 tsp salt and 2 tbs water. Bring to a simmer over medium heat.

Reduce: Simmer gently 8–12 minutes, stirring occasionally, until apples are tender and mixture is jammy. Remove from heat, cool slightly and transfer to a small serving bowl. Taste and adjust seasoning.

Plate the board: On a large board or platter arrange the folded cured meats, pieces of roasted garlic flatbread, a small mound of caramelized onion, a ramekin of house mustard and a ramekin of apple chutney. Add cornichons, scatter microgreens or parsley, drizzle 1 tsp olive oil over the flatbread and finish with freshly ground black pepper to taste.

Serve: Serve at room temperature so flavors are pronounced. Provide small forks or toothpicks for the chutney and cornichons, and a butter knife for the mustard. Serves immediately.