Rustic Raft Flatbreads (Print View)

Artisan flatbreads layered with meats, cheeses, grapes, and olives for a savory shareable starter.

# Components:

→ Flatbreads

01 - 3 large rectangular flatbreads (lavash, naan, or ciabatta style)
02 - 2 tablespoons olive oil
03 - 1 small garlic clove, minced

→ Meats

04 - 4 ounces prosciutto
05 - 4 ounces salami
06 - 4 ounces smoked turkey breast, thinly sliced
07 - 4 ounces soppressata or chorizo

→ Cheeses

08 - 4 ounces brie, sliced
09 - 4 ounces aged cheddar, sliced
10 - 4 ounces manchego, sliced
11 - 3.5 ounces blue cheese, crumbled

→ Accompaniments

12 - 1 cup seedless grapes, halved
13 - 1 cup cherry tomatoes, halved
14 - 1/2 cup marinated olives
15 - 1/2 cup roasted red peppers, sliced
16 - 1/4 cup fresh basil leaves
17 - 1/4 cup honey or fig jam

# Method:

01 - Set the oven temperature to 400°F and prepare for warming the flatbreads.
02 - Brush each flatbread with olive oil and sprinkle minced garlic evenly over the surface, then warm in the oven for 5 to 7 minutes until lightly crisped.
03 - Place the warm flatbreads spaced apart on a large serving board, positioning them as individual rafts.
04 - Distribute the assorted meats and cheeses generously over each flatbread, alternating between types to create an inviting visual contrast.
05 - Fill the spaces around and between the flatbreads with halved grapes, cherry tomatoes, marinated olives, and sliced roasted red peppers.
06 - Top with fresh basil leaves and provide honey or fig jam on the side for guests to drizzle or dip according to their preference.
07 - Invite guests to break off pieces of the flatbreads topped with their choice of meats, cheeses, and accompaniments for a shared appetizer experience.

# Expert Advice:

01 -
  • Guests actually interact with their food instead of standing awkwardly with small plates.
  • The warm, crispy flatbread base keeps everything from sliding off, unlike traditional boards.
  • You get to show off four different cheeses and still stay organized.
  • It disappears faster than you'd expect, which always feels like a win.
02 -
  • Cold flatbread with cold meats feels sad; the warmth makes everything taste richer and more forgiving.
  • Thin slices of cheese matter more than thick ones because they actually bend around the bread instead of sliding off.
  • The moment you add honey or fig jam, people suddenly eat more of the blue cheese, which they were hesitating over before.
03 -
  • Warm the serving board in the oven for thirty seconds before adding flatbreads so they stay hot longer and guests can eat comfortably.
  • Slice your cheeses at room temperature but keep them cold until the last moment; they'll be easier to peel and arrange.
  • If you're nervous about the board drying out, keep honey and fig jam close by—people will drizzle them throughout service, essentially basting the bread themselves.
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