The Rustic Raft Flatbreads (Print View)

Artisan flatbreads layered with assorted meats, cheeses, and fresh sides for easy sharing.

# What You'll Need:

→ Flatbreads

01 - 3 large rectangular flatbreads (lavash, naan, or ciabatta flatbread)
02 - 2 tbsp olive oil
03 - 1 small garlic clove, minced

→ Meats

04 - 4 oz prosciutto
05 - 4 oz salami
06 - 4 oz smoked turkey breast, thinly sliced
07 - 4 oz soppressata or chorizo

→ Cheeses

08 - 4 oz brie, sliced
09 - 4 oz aged cheddar, sliced
10 - 4 oz manchego, sliced
11 - 3.5 oz 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

# Step-by-Step Directions:

01 - Set oven temperature to 400°F to prepare for warming flatbreads.
02 - Brush each flatbread with olive oil and sprinkle evenly with minced garlic. Place on baking sheet.
03 - Bake flatbreads in the preheated oven for 5 to 7 minutes until edges are lightly crisped.
04 - Transfer warm flatbreads onto a large serving board or platter, spacing them apart like rafts.
05 - Evenly layer assorted meats and cheeses over each flatbread, alternating types for variety and visual appeal.
06 - Place grapes, cherry tomatoes, marinated olives, and roasted red peppers in spaces between flatbreads.
07 - Scatter fresh basil leaves on top and provide honey or fig jam on the side for drizzling or dipping.
08 - Encourage guests to break off pieces of flatbread topped with their preferred meats, cheeses, and accompaniments.

# Expert Suggestions:

01 -
  • It's a showstopper that requires almost no actual cooking skill, just good judgment about which flavors belong together.
  • Your guests get to build their own bites exactly how they want them, which somehow makes people happier than when food arrives fully composed.
  • Leftovers of individual components are never wasted because you can always make another raft tomorrow.
02 -
  • Warm flatbread matters more than you'd think—it actually softens and accepts flavors better than room-temperature bread, and your guests will notice the difference even if they can't name it.
  • If you're assembling this more than 10 minutes before people arrive, skip the warm step and just brush the flatbread with oil and garlic, then assemble everything at the last second so nothing wilts or gets soggy.
03 -
  • Buy your meats and cheeses from a good deli counter and ask them to slice everything thin—pre-packaged versions often tear or taste generic by comparison.
  • Arrange everything on the board in a way that lets you see all the colors and textures at once; people eat with their eyes first, and a visually interesting raft gets devoured faster.
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