Rustic flatbreads with meats (Printable)

Artisan flatbreads piled with assorted meats, cheeses, and fresh toppings for a delicious shareable snack.

# What You’ll Need:

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

→ Cheeses

08 - 4 oz brie, sliced
09 - 4 oz aged cheddar, sliced
10 - 4 oz manchego, sliced
11 - 3.5 oz 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

# How-To Steps:

01 - Set the oven temperature to 400°F.
02 - Brush flatbreads evenly with olive oil and sprinkle minced garlic on top. Place them in the oven and warm for 5 to 7 minutes until lightly crisped.
03 - Transfer the warmed flatbreads to a large wooden board or serving platter, spacing them apart to resemble rafts.
04 - Generously layer the assorted meats and cheeses across each flatbread, alternating types for an attractive presentation.
05 - Fill the gaps between the flatbreads with seedless grapes, cherry tomatoes, marinated olives, and roasted red peppers.
06 - Scatter fresh basil leaves on top and serve with honey or fig jam on the side for drizzling or dipping.
07 - Invite guests to break off pieces of flatbread topped with their favorite combinations.

# Expert Hints:

01 -
  • It looks like you spent all day on it when really you just assembled beautiful things that were already delicious.
  • Everyone gets to customize their own bite, which somehow makes people eat slower and talk more.
  • The whole thing comes together in under 30 minutes, leaving you time to actually enjoy your guests instead of stress in the kitchen.
02 -
  • Don't skip the warm-up step for the flatbreads; cold bread doesn't meld with the cheese and meats the way it should.
  • If you're making this ahead, assemble the board no more than an hour before serving or the flatbreads lose their textural advantage.
03 -
  • Keep the flatbreads in the oven just long enough to warm and crisp them—overdo it and they become too rigid to tear apart.
  • Arrange your wet ingredients like tomatoes and peppers last so they don't weep into the bread and make it soggy.
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