Rustic Italian Farmhouse Board (Printable Version)

Generous Italian board with cheeses, cured meats, bread, and olives, perfect for communal enjoyment.

# 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

# Steps:

01 - Place Parmigiano-Reggiano, Pecorino Toscano, and Taleggio on a large wooden serving board, arranging chunks and wedges irregularly for visual interest.
02 - Loosely pile Prosciutto di Parma and Coppa, then layer Finocchiona salami slices generously with overlap.
03 - Tear rustic Italian bread into uneven pieces and scatter around the board.
04 - Place olives, sun-dried tomatoes, marinated artichoke hearts, and halved fresh grapes or figs in ample piles between cheeses and meats.
05 - Drizzle extra-virgin olive oil over bread and cheeses, garnish with fresh rosemary sprigs, then season lightly with coarse sea salt and cracked black pepper before serving immediately.

# Expert Pointers:

01 -
  • It requires zero cooking—just twenty minutes of beautiful, intuitive arrangement that feels like creating edible art
  • Everyone at the table gets to eat exactly what they want, in whatever combination speaks to them
  • It looks like you spent hours preparing when really you just let good ingredients shine on their own
02 -
  • Room temperature is everything—these ingredients sing when they're warm and relaxed, not cold from the fridge. Pull everything out 30 minutes before serving, and you'll taste the difference immediately
  • The quality of cheese is non-negotiable. Buy from a real cheese counter, not pre-packaged. The person there will cut you something perfect. A real cheese maker's Parmigiano-Reggiano tastes like nothing else
  • Bread dries fast. Tear it last, or have extra on hand. Stale bread changes everything about this board
03 -
  • Invest in a big wooden board—at least 18 inches—and keep it beautiful. A great board becomes part of your identity as a host, and this one will be used again and again
  • Wine pairing matters more than you'd think. A robust Chianti or Sangiovese with funky tannins turns this from a snack into an experience. The wine's earthiness meets the cheese's complexity in ways that feel magical
Go Back