Rustic Raft Flatbreads (Printable Version)

Artisan flatbreads layered with meats, cheeses, and fresh flavors for a flavorful, shareable dish.

# What You'll Need:

→ Flatbreads

01 - 3 large rectangular flatbreads (lavash, naan, or ciabatta flatbread)
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

# How to Make It:

01 - Set the oven to 400°F to prepare for warming the flatbreads.
02 - Brush flatbreads evenly with olive oil and sprinkle minced garlic on top. Place them in the oven and warm for 5 to 7 minutes until lightly crisped.
03 - Transfer the warm flatbreads to a large serving board or platter, spacing them apart like rafts.
04 - Generously layer assorted meats and cheeses over each flatbread, alternating types for an appealing display.
05 - Fill the gaps between the flatbread rafts with grapes, cherry tomatoes, olives, and roasted red peppers.
06 - Decorate with fresh basil leaves and serve accompanied by honey or fig jam for drizzling or dipping.
07 - Encourage guests to break off pieces of flatbread with their favorite toppings to enjoy.

# Expert Tips:

01 -
  • It looks restaurant-worthy but comes together in about 30 minutes, so you can actually enjoy your guests instead of being stuck in the kitchen.
  • Everyone gets to build their own bite, mixing meats, cheeses, fruits, and that drizzle of honey however they like.
  • The warm flatbread base makes this feel more substantial than a regular board, almost like everyone's eating together even when they're grazing.
02 -
  • Don't slice your cheeses too thick or they'll overpower the bread; thin, generous slices let everything taste like a team.
  • The warm flatbread is key—cold bread makes this feel like a sad desk lunch, but toasted makes it feel intentional and special.
03 -
  • Toast your flatbreads right before serving so they're still warm when people start building their bites—cold bread changes the whole experience.
  • Keep the honey or jam in a separate dish so people can drizzle as much or as little as they want; it's the detail that makes them feel in control of their plate.
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