Deli Master Cold Cut & Artisan Cheese Platter

• •6 oz deli roasted turkey breast, shaved thin
• •6 oz rare roast beef, shaved thin
• •6 oz Black Forest ham, thinly sliced
• •4 oz Genoa salami, thinly sliced
• •4 oz Prosciutto di Parma, thinly sliced
• •5 oz sharp white cheddar cheese, sliced into triangles or bite-sized tiles
• •5 oz deli provolone cheese, thinly sliced
• •5 oz pepper jack cheese, cut into 1/2-inch cubes
• •0.3 cup whole grain Dijon mustard
• •0.5 cup cornichons or cocktail gherkins, drained and patted dry
• •0.8 cup pitted mixed olives (such as Castelvetrano and Kalamata), drained
• •1 bunch seedless red or green grapes, separated into small clusters
• •4 fresh rosemary and fresh thyme sprigs
• •1 loaf artisan crackers or sliced crusty baguette

Instructions

1. 1

   Select a large wooden serving board, marble slab, or slate platter (at least 16x20 inches). Place two small ramekins on opposite quadrants of the board for the whole grain mustard and mixed olives.

2. 2

   Fold the shaved roasted turkey by loosely gathering each slice into an accordion-style ribbon and arranging them in a gentle S-curve across one section of the board to create visual height.

3. 3

   Roll each slice of rare roast beef into loose, airy cylinders or fold in half twice to create ruffles, then nestle them adjacent to the turkey.

4. 4

   Fold the Black Forest ham slices into quarters or loose cones and fan them outward from the center.

5. 5

   Craft the Italian cured meats: create loose ribbons with the Prosciutto di Parma and shingle the Genoa salami in an overlapping layered row along the platter's edge.

6. 6

   Arrange the cheeses: shingle the sharp white cheddar triangles in a cascading line, fold the provolone slices into half-moons and stack them upright, and mound the cubed pepper jack cheese in a neat, accessible cluster.

7. 7

   Fill empty spaces with clusters of fresh grapes, drained cornichons, and sprigs of fresh rosemary and thyme tucked along the borders for color and aroma.

8. 8

   Fill the ramekins with whole grain Dijon mustard and olives. Let the platter rest at cool room temperature for 15 minutes before serving alongside artisan crackers or sliced crusty baguette.

Chef's Tips

• 💡Bring cold cuts and cheeses out of the refrigerator 15 to 20 minutes before serving, as room temperature allows the fat in cured meats and artisan cheeses to soften and release maximum flavor.
• 💡Build volume and texture by folding meats loosely rather than laying them flat; airy folds make the platter look abundant and make pieces easy for guests to pick up with tongs.
• 💡Keep wet ingredients like pickles and olives thoroughly patted dry or in ramekins to prevent the crackers and adjacent meats from becoming soggy.