Rustic Italian Farmhouse Board (Printable View)

An abundant Italian board featuring rustic cheeses, cured meats, torn bread, and flavorful sides.

# What You'll Need:

→ 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

# How To Make It:

01 - Place cheeses on a large wooden board, breaking or tearing them into irregular chunks and rustic wedges to enhance visual appeal.
02 - Loosely pile prosciutto and coppa and arrange salami slices in generous, overlapping layers.
03 - Tear the bread into rough, uneven pieces and scatter around the board.
04 - Place olives, sun-dried tomatoes, artichoke hearts, and fruit in ample piles between cheeses and meats.
05 - Drizzle extra-virgin olive oil over the bread and cheeses, garnish with fresh rosemary sprigs.
06 - Lightly season with coarse sea salt and cracked black pepper. Serve immediately.

# Expert Advice:

01 -
  • It looks impressive without requiring any cooking skills or fancy techniques—just honest, beautiful ingredients arranged with intention
  • You can have it ready in 20 minutes, making it perfect for unexpected guests or when you want to feel like you've done something special with minimal effort
  • It brings people together naturally; there's something about a shared board that makes everyone slower down and actually talk to each other
02 -
  • Quality matters more than quantity—one piece of truly good Parmigiano will change someone's experience more than a board full of mediocre cheese. Taste everything before you buy it if you can
  • Temperature is invisible but important; if your cheeses have been in the fridge, let them sit out for 15 minutes before serving so they're soft enough to actually taste like themselves, not just taste cold
  • The board works best when you don't overthink it; the moment you start trying to make it look perfect, it stops looking natural. The most beautiful boards are the ones where you can see the maker's hands in it
03 -
  • Buy your ingredients the day before and taste everything while you're shopping—make adjustments based on what actually tastes good that day, not what the recipe says
  • If you're worried about things drying out during a longer gathering, cover the board loosely with plastic wrap until the moment you serve, then let the rosemary and olive oil work their magic for a few minutes before bringing it out
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