Rustic Flatbreads with Meats (Print-Friendly)

Artisan flatbreads loaded with meats, cheeses, and fresh sides, perfect for entertaining and casual sharing.

# What You'll Need:

→ 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

# How To Make It:

01 - Preheat the oven to 400°F.
02 - Brush flatbreads with olive oil and sprinkle minced garlic evenly over them, then warm in the oven for 5 to 7 minutes until lightly crisped.
03 - Place the warm flatbreads spaced apart on a large wooden board or serving platter, creating individual rafts.
04 - Generously layer assorted meats and cheeses across each flatbread, alternating varieties for both taste and visual appeal.
05 - Fill gaps between the flatbread rafts with seedless grapes, cherry tomatoes, olives, and sliced roasted red peppers.
06 - Garnish with fresh basil leaves and serve honey or fig jam on the side for drizzling or dipping.
07 - Encourage guests to break off pieces of flatbread topped with their preferred ingredients for a communal experience.

# Expert Advice:

01 -
  • It comes together in under thirty minutes but looks like you've been in the kitchen all day.
  • Everyone finds something they love—picky eaters can skip the blue cheese, meat lovers can pile high, and vegetarians can load their section with grapes and peppers.
  • It's served warm and cold at the same time, which somehow makes it feel more interesting than a regular charcuterie board.
02 -
  • Never arrange the board more than ten minutes before serving—the warm bread cools down and loses its textural contrast with the cold cheeses, and basil will start to wilt and brown.
  • If you overstuff the flatbread itself, it becomes impossible to eat gracefully; leave enough room for guests to actually lift pieces without everything sliding onto the floor.
03 -
  • Toast your flatbreads in a dry cast iron skillet instead of the oven if you want deeper color and more control—it takes only three to four minutes per side and you'll get a slight char that elevates the whole thing.
  • Arrange meats and cheeses the moment the flatbread comes out warm; the slight heat helps the cheese soften just enough to be irresistible without melting into a mess.
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