Rustic Italian Farmhouse Board (Printable)

A vibrant Italian farmhouse board featuring an array of cheeses, cured meats, bread, and fresh accompaniments.

# Ingredient list:

→ 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 - 4.2 oz Finocchiona salami, thickly sliced
06 - 4.2 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 - 2 tbsp extra-virgin olive oil, for drizzling
13 - Fresh rosemary sprigs, for garnish
14 - Coarse sea salt and cracked black pepper, to taste

# Step-by-Step Guide:

01 - Break or tear Parmigiano-Reggiano, Pecorino Toscano, and Taleggio into irregular chunks and wedges, then arrange attractively on a large wooden board.
02 - Loosely pile Prosciutto di Parma and Coppa, layering Finocchiona salami slices generously and overlapping for visual appeal.
03 - Tear the rustic Italian loaf into rough, uneven pieces and scatter them around the cheeses and meats on the board.
04 - Place Castelvetrano olives, sun-dried tomatoes, marinated artichoke hearts, and fresh fruit in ample piles between cheeses and cured meats.
05 - Drizzle extra-virgin olive oil lightly over the bread and cheeses, then garnish with fresh rosemary sprigs.
06 - Lightly season with coarse sea salt and cracked black pepper. Serve immediately for best flavor.

# Expert Advice:

01 -
  • It requires zero cooking—just thoughtful assembly, so you can spend your time with guests instead of hovering over a stove
  • Every bite tells a story of Italian traditions, from the salty bite of Parmigiano-Reggiano to the delicate sweetness of Taleggio
  • The visual drama of an overflowing board makes everyone feel celebrated before they even taste a thing
  • It's endlessly flexible—swap any ingredient based on what speaks to you or what's available at your market
02 -
  • Tear cheese and bread by hand rather than cutting—your hands understand what 'rustic' means better than any knife, and the warmth of your hands slightly softens the cheese, making it taste better
  • Assemble the board no more than 30 minutes before serving; once bread is exposed to air, it begins to firm up, and you want that tender, open crumb to showcase the toppings
  • Quality matters tremendously here because there's nowhere to hide—every ingredient is tasted on its own, so splurge on the best cheeses and cured meats you can find
03 -
  • Remove your cheeses from the refrigerator 15 minutes before assembling the board—cold cheese is muted cheese, and you want every flavor to sing its brightest
  • If you're serving the board outdoors or it will sit for more than 30 minutes, cover it loosely with a clean kitchen towel between assembly and serving to keep the bread soft and everything fresh
  • The secret that changed my boards forever: taste everything as you build it, adjusting salt and seasoning as you go, so the final board tastes better than any individual ingredient alone
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