Industrial Slate Appetizer Platter

# What You 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 - 1.75 oz cornichons

11 - 1.75 oz whole grain mustard

12 - 1.75 oz mixed olives (green and black)

13 - Freshly cracked black pepper, to taste

# Directions:

01 - Position a large, heavy, unpolished stone or slate slab on your workspace to serve as a bold presentation base.

02 - Lay out the smoked prosciutto, soppressata, coppa, and mortadella in neat, parallel lines on one side of the slab, keeping each variety distinct.

03 - On the opposite side, align the sliced aged cheddar, Manchego, Gruyère, and blue cheese in similar straight rows, grouped by type.

04 - Fill gaps between meats and cheeses with small clusters of red grapes, cornichons, and mixed olives to provide textural and flavor contrasts.

05 - Place small dollops of whole grain mustard in neat lines or a small dish at the corner of the slab; finish with a light sprinkle of freshly cracked black pepper over the platter.

06 - Present immediately, allowing guests to enjoy the minimalist, industrial aesthetic and the contrasting flavors.

# Expert Advice:

01 -

Zero cooking required means you can pull this together while keeping your cool and your kitchen calm.
It's a conversation starter disguised as food—guests can't help but admire the arrangement before they dig in.
The combination of salty meats, sharp cheeses, and acidic accents creates a flavor journey that keeps people reaching back.

02 -

Buy your cheeses and meats from a real counter if you can—pre-packaged versions won't slice or taste the same way.
Arrange everything just before serving; these ingredients dry out faster than you'd think, especially the delicate prosciutto.

03 -