Rustic artisan flatbreads appetizer (Printable)

Artisan flatbreads layered with savory meats, cheeses, and fresh accompaniments for a shareable appetizer.

# What You Need:

→ Flatbreads

01 - 3 large rectangular flatbreads (lavash, naan, or ciabatta-style)
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 the oven temperature to 400°F to prepare for warming the flatbreads.
02 - Brush each flatbread evenly with olive oil, then sprinkle with minced garlic. Place on a baking sheet and warm for 5 to 7 minutes until the edges crisp slightly.
03 - Transfer the warm flatbreads to a large serving board or platter, spacing them as rafts.
04 - Distribute the assorted meats and cheeses across each flatbread, alternating for an appealing presentation.
05 - Fill the gaps between flatbreads with halved grapes, cherry tomatoes, marinated olives, and sliced roasted red peppers.
06 - Sprinkle fresh basil leaves on top and serve alongside honey or fig jam for drizzling or dipping.
07 - Invite guests to break off pieces of flatbread topped with their chosen meats, cheeses, and accompaniments.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when it actually took about thirty minutes from start to share.
  • Everyone gets to build their own flavor combinations, which means no one's complaining about what's on their plate.
  • It's the kind of dish that turns a casual gathering into something that feels a bit more intentional and celebratory.
02 -
  • Warm flatbreads make a real difference—they're more pliable and the brie softens just enough to act as a binding agent, whereas cold flatbreads feel stiff and uninviting.
  • Don't arrange everything on the board more than 15 to 20 minutes before serving, or the flatbread will start absorbing moisture and lose its subtle crispness.
03 -
  • If you're making this for a crowd and worried about timing, you can toast the flatbreads a bit early and reheat them gently just before assembling—they'll perk right back up.
  • Buy your meats and cheeses from a proper counter if you can; pre-packaged versions tend to stick together and taste a bit stale, whereas a counter person will slice everything fresh and let you taste before you commit.
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