Rustic Italian Farmhouse Board (Printable View)

A generous Italian board with rustic cheeses, cured meats, torn bread, and fresh accompaniments.

# What You 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 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, then arrange the salami slices in generous, overlapping layers.
03 - Tear the rustic Italian loaf into rough, uneven pieces and scatter around the board.
04 - Add Castelvetrano olives, sun-dried tomatoes, marinated artichoke hearts, and fresh grapes or figs in ample piles between the cheeses and meats.
05 - Lightly drizzle extra-virgin olive oil over bread and cheeses. Garnish with fresh rosemary sprigs.
06 - Season lightly with coarse sea salt and cracked black pepper. Serve immediately.

# Expert Tips:

01 -
  • It looks like you've spent hours in an Italian market and have the confidence of a seasoned host, yet takes barely twenty minutes to assemble.
  • There's something almost magical about how irregular chunks and casual piles feel more inviting than anything perfectly arranged could ever be.
  • Everyone finds something they love, whether it's the funky depth of aged Pecorino or the delicate sweetness of figs draped alongside salty cured meat.
02 -
  • Room temperature is non-negotiable. A chilled board feels unwelcoming and tastes like nothing. Take your cheeses and cured meats out of the refrigerator at least an hour before serving. Cold cheese loses its depth; warm cheese sings.
  • Balance your board. If you pile everything in the center, it feels cluttered. If you spread it too thin, it feels sparse. Aim for pockets of abundance with breathing room in between—it's both more visually stunning and more practical for guests to graze.
  • The bread is the unsung hero. A stale loaf makes the entire experience mediocre. If your bread isn't spectacular on its own, your board won't be either. Hunt down something with real crust and real flavor.
  • Less is more with the olives and artichokes in terms of quantity. A cup sounds like a lot, but these are assertive flavors meant as accents, not the main event. You want to reach for them specifically, not have them dominate.
03 -
  • If you're serving this for a party, prepare the board no more than 30 minutes before guests arrive. Everything should be at room temperature and everything should be fresh-feeling. A board that's been sitting for two hours loses its shimmer.
  • Use the best olive oil you own, not your everyday cooking oil. This is the finishing touch, and it's worth splurging on something you genuinely love. The difference between mediocre and exceptional oil is noticeable here.
  • If anyone at your table has dietary restrictions, this is actually a forgiving board. Vegetarians can skip the cured meats and load up on cheese, bread, vegetables, and fruit. Gluten-free guests can bring their own bread and have full access to everything else. It's naturally flexible.
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