Rustic flatbread rafts share (Print)

Artisan flatbreads layered with assorted meats, cheeses, and fresh accompaniments for a flavorful shareable dish.

# Components:

→ 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

# Directions:

01 - Set 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 crisp.
03 - Place the warmed flatbreads spaced apart on a large serving board or platter, resembling rafts.
04 - Generously layer the assorted meats and cheeses on each flatbread, alternating for appealing presentation.
05 - Fill gaps between flatbreads with halved grapes, cherry tomatoes, olives, and roasted red peppers.
06 - Decorate with fresh basil leaves and provide honey or fig jam on the side for drizzling or dipping.
07 - Encourage guests to break off pieces of flatbread with their preferred toppings for a shareable experience.

# Expert Advice:

01 -
  • It looks far more impressive than the fifteen minutes of actual work it requires.
  • Everyone builds their own combinations, so nobody has to negotiate what goes on their plate.
  • The warm flatbread against cold cheeses creates this textural thing that just works.
02 -
  • Warm flatbread is non-negotiable—if you skip the toasting step, everything slides around and feels less intentional.
  • Don't chop the meats too small or slice the cheese too thin; you need them substantial enough that they feel like actual building blocks, not garnish.
03 -
  • Use a wooden cutting board as your serving platter—it absorbs some of the oil and looks intentionally rustic rather than like you just grabbed whatever was clean.
  • If you're making this ahead, warm the flatbreads just before guests arrive and assemble the toppings right before bringing it out, so the cheese doesn't start separating and the basil stays green.
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