Rustic Italian Farmhouse Board (Printable Version)

Generous Italian board combining rustic cheeses, cured meats, bread, and fresh elements for an inviting spread.

# Components:

→ Cheeses

01 - 7 oz Parmigiano-Reggiano, broken into large chunks
02 - 7 oz Pecorino Toscano, cut into wedges
03 - 5 oz Taleggio, torn into rustic pieces

→ Cured Meats

04 - 5 oz Prosciutto di Parma, loosely piled
05 - 4 oz Finocchiona salami, thickly sliced
06 - 4 oz Coppa, arranged in rustic folds

→ Bread

07 - 1 large rustic Italian loaf (such as ciabatta), torn into rough pieces

→ Accompaniments

08 - 1 cup Castelvetrano olives
09 - 1 cup sun-dried tomatoes in olive oil, drained
10 - 1 cup marinated artichoke hearts, quartered
11 - 1 small bunch fresh grapes or figs, halved
12 - 1/4 cup extra-virgin olive oil, for drizzling
13 - Fresh rosemary sprigs, for garnish
14 - Coarse sea salt and cracked black pepper, to taste

# Method Steps:

01 - Place Parmigiano-Reggiano, Pecorino Toscano, and Taleggio on a large wooden board, breaking or tearing them into irregular chunks and rustic wedges for visual appeal.
02 - Loosely pile prosciutto and coppa, and arrange salami slices in generous, overlapping layers adjacent to the cheeses.
03 - Tear the rustic Italian loaf into rough, uneven pieces and scatter around the board to complement the meats and cheeses.
04 - Distribute olives, sun-dried tomatoes, marinated artichoke hearts, and fresh fruit in ample piles between the cheeses and cured meats for variety and color.
05 - Lightly drizzle extra-virgin olive oil over the bread and cheeses, then garnish with fresh rosemary sprigs to enhance aroma and appearance.
06 - Season lightly with coarse sea salt and cracked black pepper according to taste. Serve immediately to maintain freshness and texture.

# Expert Advice:

01 -
  • It looks like you've been planning this feast all day, but honestly takes just twenty minutes—pure kitchen magic that impresses without the stress.
  • Everyone finds something they love because there's such beautiful variety; it's a board that adapts to whoever's gathering around it.
  • Once you master this, you'll realize it's the most forgiving way to entertain—no cooking, no timing disasters, just confidence and generosity on a board.
02 -
  • Never cut your cured meats more than an hour in advance—they'll dry out and lose that silky texture that makes them special. Assemble the board no more than 30 minutes before serving, and only add the salt and pepper right at the end, as salt draws moisture from delicate cured meats.
  • Room temperature is non-negotiable. Cheese from the refrigerator tastes like almost nothing; bring everything to room temperature for 30-45 minutes before serving. This single lesson changed everything about how my boards taste.
  • Quality matters more than quantity here. One truly excellent cheese beats three mediocre ones. Seek out authentic Italian imports—they're worth the extra cost because they're the entire point of this dish.
03 -
  • Create visual contrast intentionally: place pale cheeses next to dark meats, arrange white bread against colorful vegetables. This is what catches people's eyes and makes them want to dive in.
  • Use odd numbers and clusters rather than even lines—three olives together look more naturally abundant than two. This simple principle makes everything feel more authentic and inviting.
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