Industrial Slate Appetizer Platter (Print Version)

Cold smoked meats and sharp cheeses artfully aligned on a hefty stone slab for a bold presentation.

# What You'll Need:

→ Cold Meats

01 - 3.5 oz smoked prosciutto
02 - 3.5 oz soppressata
03 - 3.5 oz coppa
04 - 3.5 oz mortadella

→ Sharp Cheeses

05 - 3.5 oz aged cheddar, sliced
06 - 3.5 oz Manchego, sliced
07 - 3.5 oz Gruyère, sliced
08 - 3.5 oz blue cheese, sliced or crumbled

→ Accompaniments

09 - 1 small bunch seedless red grapes
10 - 1.8 oz cornichons
11 - 1.8 oz whole grain mustard
12 - 1.8 oz mixed olives (green and black)
13 - Freshly cracked black pepper, to taste

# How-To Steps:

01 - Place a large, heavy, unpolished stone or slate serving board on your workspace.
02 - Lay out the cold meats in straight, parallel lines on one side of the board, ensuring each variety is separated and visually distinct.
03 - Arrange sharp cheeses in similar straight lines on the opposite side, grouping by type.
04 - Fill the spaces between meats and cheeses with small bunches of grapes, cornichons, and mixed olives.
05 - Place small dollops of whole grain mustard in neat lines or in a small dish at the corner of the slate.
06 - Sprinkle freshly cracked black pepper lightly over meats and cheeses for added aroma, then serve immediately.

# Expert Advice:

01 -
  • Looks restaurant-worthy but takes just 15 minutes, so you can spend time actually talking to guests instead of sweating in the kitchen.
  • Everything is cold and ready before anyone arrives, which means you're never frantically prepping while people are standing around.
  • That unpolished slate brings a raw, modern edge that makes even simple cheese and meat feel intentional and curated.
02 -
  • The slate needs to be genuinely heavy—cheap stone looks tentative, but a real slab commands respect and keeps everything cooler for longer.
  • Arrange everything just before serving, or moisture will pool and ruin the visual drama you've worked toward.
  • Cheese tastes better when it's not ice-cold; if your slate was chilled, let the cheese sit for a minute before serving so the flavors can actually wake up and speak.
03 -
  • Hunt for slate at kitchen supply shops, not just home goods stores—real slate meant for cooking feels different under your hand than decorative stone.
  • If you can't find slate, a rough marble board or even dark granite works beautifully and carries the same visual weight.
  • Keep a damp cloth nearby while arranging; a quick wipe keeps smudges from accumulating and keeps the slate looking intentional rather than harried.
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