Rustic Italian Farmhouse Board (Printable)

Generous Italian farmhouse board with cheeses, meats, bread, and fresh accompaniments, ideal for sharing.

# Components:

→ 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

# Directions:

01 - Place Parmigiano-Reggiano, Pecorino Toscano, and Taleggio on a large wooden board, breaking or tearing into irregular chunks and rustic wedges for an appealing display.
02 - Loosely pile Prosciutto di Parma and Coppa; arrange Finocchiona salami slices in generous, overlapping layers.
03 - Tear the rustic Italian loaf into rough, uneven pieces and scatter them around the board.
04 - Add Castelvetrano olives, sun-dried tomatoes, marinated artichoke hearts, and fresh grapes or figs in ample piles between cheeses and meats.
05 - Drizzle extra-virgin olive oil over the bread and cheeses, then garnish with fresh rosemary sprigs.
06 - Lightly season the board with coarse sea salt and cracked black pepper. Serve immediately.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen, but honestly takes just twenty minutes and requires zero cooking skills.
  • Everyone at the table feels like they're part of something special—there's something about a beautiful board that makes people slow down and actually talk to each other.
  • It's endlessly forgiving; swap ingredients based on what's at your market, your mood, or what your guests actually like.
  • You get to use your hands instead of following rigid instructions, which somehow makes the whole thing feel more like an experience than a meal.
02 -
  • Take your cheeses out of the refrigerator at least thirty minutes before you assemble the board. Cold cheese tastes like nothing; room temperature cheese is when the flavors actually wake up and introduce themselves.
  • The bread is going to be the first thing people eat, so if your loaf is soft and squishy, it'll get soggy quickly from the oil and humidity of the other ingredients. A day-old loaf with structure is your friend here.
03 -
  • Arrange your board no more than an hour before serving, and keep it out of direct sunlight or warm spots. The cheese will start to sweat and lose its appeal if it gets too warm.
  • If you're serving this at a party, set out small plates and cheese knives so people aren't using their hands on shared ingredients—it makes everyone feel more comfortable and keeps the board looking beautiful longer.
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