Rustic flatbread rafts appetizer (Printable Version)

Artisan flatbreads topped with meats, cheeses, and fresh bites for easy social gatherings.

# 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

# Steps:

01 - Set the oven to 400°F to prepare for warming flatbreads.
02 - Brush each flatbread evenly with olive oil and sprinkle minced garlic over them. Place on a baking sheet and warm in the oven for 5 to 7 minutes until lightly crisp.
03 - Place the warm flatbreads spaced apart on a large serving board or platter to serve as rafts.
04 - Generously layer the assorted meats and cheeses over each flatbread, alternating to create visual appeal.
05 - Fill the spaces between the flatbreads with halved grapes, cherry tomatoes, marinated olives, and sliced roasted red peppers.
06 - Scatter fresh basil leaves on top and present honey or fig jam on the side for drizzling or dipping.
07 - Encourage guests to break off portions of flatbread topped with their preferred ingredients.

# Expert Advice:

01 -
  • It looks impressive without demanding hours in the kitchen, leaving you calm enough to actually enjoy your guests.
  • Everyone customizes their own bites, which means no one's picking around what they don't want.
  • The combination of warm bread, cool grapes, and salty meats hits every flavor note at once.
02 -
  • The flatbread must still be warm when you assemble—cold bread won't hold toppings the same way and the whole experience changes.
  • Slice your cheeses and meats before guests arrive; it removes the awkward question of whether they should be doing this themselves.
  • Don't over-stuff any single raft; restrained abundance looks better and tastes more intentional than chaos.
03 -
  • Buy pre-sliced meats and cheeses from the deli counter to cut your prep time in half without sacrificing quality.
  • If someone at your table avoids dairy or meat, keep sliced vegetables and good bread nearby so they have something equally delicious to build with.
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