Rustic flatbreads with meats (Print)

Artisan flatbreads layered with cured meats, cheeses, and fresh veggies for a shareable appetizer.

# 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 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 - Set oven temperature to 400°F.
02 - Brush each flatbread with olive oil, sprinkle with minced garlic, and warm in the oven for 5 to 7 minutes until lightly crisp.
03 - Place the warm flatbreads on a large serving board, spacing them apart to serve as rafts.
04 - Generously layer assorted meats and cheeses across each flatbread, alternating for visual interest.
05 - Fill the gaps between the flatbread rafts with grapes, cherry tomatoes, marinated olives, and roasted red peppers.
06 - Top with fresh basil leaves and offer honey or fig jam on the side for drizzling or dipping.
07 - Invite guests to break off pieces of flatbread with their preferred toppings.

# Expert Tips:

01 -
  • It looks like you spent hours in the kitchen when assembly takes barely twenty minutes.
  • Guests become their own chefs, choosing exactly what they want on each bite.
  • There's something deeply satisfying about the contrast of crispy flatbread against creamy cheese and savory meat.
02 -
  • Don't assemble this more than 15 minutes before serving or the flatbread will absorb moisture and lose its crispness—I learned this the hard way at a party when my beautiful raft turned into soggy disaster.
  • The warmth of the toasted flatbread is essential; it should be a partner to the cold meats and cheese, not fighting against them, so time your toasting so everything comes together at once.
03 -
  • Buy your meats and cheeses from a specialty counter where they'll slice them to order; pre-packaged versions often taste stale by comparison.
  • Taste a tiny piece of each cheese and meat before assembly so you know their intensity and can balance your arrangement accordingly.
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