Rustic Raft Flatbreads (Printable)

Artisan flatbreads topped with savory meats, cheeses, and fresh sides for an easy, flavorful starter.

# What You'll Need:

→ Flatbreads

01 - 3 large rectangular flatbreads (such as lavash, naan, or ciabatta flatbread)
02 - 2 tablespoons 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

# How To Make It:

01 - Set the oven to 400°F to prepare for warming the flatbreads.
02 - Brush each flatbread with olive oil and sprinkle with minced garlic, then warm them in the oven for 5 to 7 minutes until lightly crisped.
03 - Place the warmed flatbreads spaced apart on a large wooden board or platter, creating individual rafts.
04 - Generously layer the assorted meats and cheeses across each flatbread, alternating types for visual appeal.
05 - Fill the spaces between the flatbreads with halved grapes, cherry tomatoes, marinated olives, and roasted red peppers.
06 - Top with fresh basil leaves and serve alongside honey or fig jam for drizzling or dipping.
07 - Invite guests to break off pieces of flatbread topped with their preferred ingredients.

# Expert Suggestions:

01 -
  • It looks like you spent hours when you really spent thirty minutes, and your guests will never know the difference.
  • Everyone finds something they love because the variety means there's no wrong choice.
  • Breaking bread together becomes the whole point—it's built right into the experience.
02 -
  • Temperature matters—those warm, garlicky flatbreads will soften throughout serving, so assemble only when people are ready to eat, or refresh them briefly in the oven.
  • The blue cheese seems intimidating until someone tastes it with fig jam, and then they understand why it's there; let it be bold.
03 -
  • Warm flatbreads taste like comfort; cold ones taste like an afterthought, so time your toasting so they're still warm when guests arrive.
  • Blue cheese is controversial and absolutely the right amount of interesting; trust it, and trust that people will either love it or politely leave it behind.
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