Rustic Raft Flatbreads Shareable (Printable)

Artisan flatbreads topped with meats, cheeses, and fresh sides for a flavorful, shareable appetizer.

# What You 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 Steps:

01 - Set the oven to 400°F (200°C).
02 - Brush flatbreads with olive oil, sprinkle minced garlic evenly over them, and warm in the oven for 5 to 7 minutes until lightly crisped.
03 - Place the warmed flatbreads spaced apart on a large wooden board or serving platter, creating individual rafts.
04 - Generously layer assorted meats and cheeses across each flatbread, alternating for an appealing presentation.
05 - Fill the spaces between the flatbread rafts with halved grapes, cherry tomatoes, marinated olives, and roasted red peppers.
06 - Garnish with fresh basil leaves and provide honey or fig jam on the side for drizzling or dipping.
07 - Invite guests to break off pieces of flatbread topped with their selected meats, cheeses, and accompaniments.

# Expert Tips:

01 -
  • It looks far more impressive than the minimal effort it actually requires.
  • Everyone finds exactly what they want because the toppings are all visible and adaptable.
  • Warm flatbread paired with cool meats and cheese creates this textural magic that just works.
02 -
  • Flatbreads cool down quickly, so time this to serve warm but not piping hot—that sweet spot is where the cheese softens slightly without sliding off.
  • Buy your meats and cheeses sliced at the counter rather than pre-packaged; they'll taste fresher and you can ask for them thin enough to drape.
03 -
  • Source your flatbreads from somewhere with good turnover; fresher bread makes an enormous difference in how it tastes and holds up under toppings.
  • Let the flatbreads cool for just 30 seconds after toasting so they're still warm but handleable, then assemble quickly so the cheese softens slightly from the residual heat.
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