Rustic Flatbread Rafts (Printer View)

Artisan flatbreads topped with meats, cheeses, grapes, and peppers for flavorful gatherings.

# Components:

→ Flatbreads

01 - 3 large rectangular flatbreads (lavash, naan, or ciabatta flatbread)
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 to 400°F.
02 - Brush flatbreads with olive oil and sprinkle with minced garlic, then warm them in the oven for 5 to 7 minutes until lightly crisped.
03 - Place the warmed flatbreads on a large serving board or platter, spacing them apart like rafts.
04 - Generously layer assorted meats and cheeses across each flatbread, alternating types for an appealing presentation.
05 - Fill the gaps between the flatbreads with halved grapes, cherry tomatoes, marinated olives, and sliced roasted red peppers.
06 - Top with fresh basil leaves and serve alongside honey or fig jam for drizzling or dipping.
07 - Invite guests to break off pieces of flatbread with their preferred toppings.

# Expert Advice:

01 -
  • It looks like you spent hours assembling it, but comes together in under thirty minutes.
  • Everyone can customize their own piece—no two bites need to be the same.
  • The warm flatbread contrasts beautifully with cool, crispy toppings in a way cold boards never quite achieve.
02 -
  • The flatbread's warmth is fleeting—slice or tear it apart within a few minutes of coming out of the oven, or it hardens and becomes difficult to work with.
  • Don't oversalt or the board will be competing flavors rather than complementary ones; let the natural saltiness of cured meats and cheese be your guide.
  • Soft cheeses like brie should be sliced and placed right before serving so they don't sweat or lose their shape sitting out on a warm board.
03 -
  • Toast your flatbread at the last possible moment before assembling—the warmth should still be radiating when guests start tearing into it.
  • Buy your meats and cheeses from a proper deli counter, not pre-packaged, and ask them to slice everything fresh; the difference in flavor and texture is absolutely worth it.
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