Patchwork Quilt Appetizer (Print)

A colorful arrangement of meats and cheeses accented with mustard, perfect for entertaining guests.

# What you'll need:

→ Meats

01 - 3.5 oz smoked turkey breast, sliced
02 - 3.5 oz salami, sliced
03 - 3.5 oz ham, sliced

→ Cheeses

04 - 3.5 oz Swiss cheese, sliced
05 - 3.5 oz sharp cheddar, sliced
06 - 3.5 oz provolone, sliced

→ Garnishes & Condiments

07 - 2 tbsp whole grain mustard
08 - 2 tbsp Dijon mustard
09 - Fresh parsley or chives, finely chopped (optional)

# How To Make It:

01 - Cut all meats and cheeses into uniform 2-inch squares.
02 - On a large serving platter or board, arrange the squares in a checkerboard pattern, alternating meats and cheeses to create a quilt-like effect.
03 - Using a squeeze bottle or piping bag, pipe lines of mustard between the squares to mimic thread, alternating between whole grain and Dijon mustard.
04 - Sprinkle with fresh parsley or chives if desired.
05 - Present immediately, providing toothpicks or small forks for easy tasting.

# Expert Tips:

01 -
  • It looks impressive enough to make guests think you spent hours, but your secret is it takes twenty minutes flat.
  • No cooking means no stress, just pure assembly and presentation that feels playful instead of fussy.
  • Works for any dietary preference since you control exactly what goes on the board.
02 -
  • Slice all your meats and cheeses just before assembly—nothing sits well in the fridge once it's cut, and the flavors taste fresher when everything is at room temperature.
  • The mustard lines are functional art; don't stress about perfect stitching, because slight imperfections are what make it feel handmade and charming.
03 -
  • Buy your meats and cheeses from the deli counter and ask them to slice everything thin but not paper-thin—you want enough substance to hold the square shape without tearing.
  • If you're making this ahead, arrange everything on parchment, cover with plastic wrap, and keep it cold until the last moment so the mustard doesn't start bleeding into the meats.
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