📝 About This Recipe
Elevate your low-carb entertaining with this meticulously curated selection of premium cured pork and artisanal cheeses. This platter balances the salty, savory depth of Prosciutto di Parma and spicy Calabrese salami with the creamy, sharp profiles of aged cheddar and velvety brie. Designed specifically for the keto lifestyle, it replaces high-carb crackers with crunchy parmesan whisps and briny accompaniments for a sophisticated, guilt-free feast.
🥗 Ingredients
The Cured Meats (Pork)
- 4 ounces Prosciutto di Parma (paper-thin slices, brought to room temperature)
- 5 ounces Genoa Salami (thinly sliced)
- 3 ounces Spicy Calabrese Salami (for a hint of heat)
- 4 ounces Mortadella with Pistachios (folded into ribbons)
The Artisanal Cheeses
- 5 ounces Aged Sharp Cheddar (broken into rustic chunks)
- 1 wheel Double Cream Brie (8 ounces, slightly chilled for easier slicing)
- 4 ounces Manchego (6-month aged) (sliced into triangles)
- 3 ounces Gorngonzola Dolce (creamy blue cheese)
Low-Carb Accompaniments
- 1/2 cup Castelvetrano Olives (pitted and drained)
- 1/2 cup Marinated Artichoke Hearts (patted dry)
- 1/4 cup Cornichons (tiny French pickles)
- 1/3 cup Roasted Salted Almonds (or Marcona almonds)
- 2 cups Parmesan Whisps or Crisps (as a cracker substitute)
- 4-5 sprigs Fresh Rosemary & Thyme (for garnish and aroma)
👨🍳 Instructions
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1
Select a large wooden board, slate, or marble slab. Ensure it is clean and dry before beginning your arrangement.
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2
Place your 'anchors' first: set the wheel of Brie and the wedge of Gorgonzola on opposite sides of the board to create visual balance.
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3
Slice the Manchego into uniform triangles and fan them out in a semi-circle near the center of the board.
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4
Break the aged cheddar into natural, craggy chunks using a cheese knife; pile them in a rustic heap to add texture.
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5
Prepare the 'Salami River': Fold the Genoa salami slices in half and then half again, nestling them tightly together in a curvy line across the board.
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6
Gently ribbon the Prosciutto di Parma by loosely bunching each slice to create volume; place these delicate mounds near the Brie.
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7
Fold the Mortadella into quarters and tuck them into any large remaining open spaces.
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8
Place small ramekins or decorative bowls on the board to hold the 'wet' items: the Castelvetrano olives and the cornichons.
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9
Fill the gaps between the meats and cheeses with handfuls of roasted almonds and the marinated artichoke hearts.
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10
Incorporate the Parmesan whisps by tucking them into the edges of the board, ensuring they are easily accessible for scooping cheese.
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11
Garnish the platter by tucking fresh rosemary and thyme sprigs into the crevices to add a pop of green and a fresh herbal scent.
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12
Let the board sit at room temperature for 15-20 minutes before serving; this allows the fats in the meat and the oils in the cheese to soften for maximum flavor.
💡 Chef's Tips
Always serve your cheese at room temperature to unlock the full profile of the milk fats. Avoid 'wet' ingredients touching the nuts or parmesan crisps to prevent them from becoming soggy. For a professional look, use a variety of shapes: cubes, slices, triangles, and crumbles. If you want a hint of sweetness without the sugar, add a few fresh blackberries or raspberries, which are the lowest-carb fruit options. Use separate knives for the soft and hard cheeses to keep the flavors distinct.
🍽️ Serving Suggestions
Pair with a crisp, dry Prosecco or a Brut Champagne to cut through the richness of the fats. A chilled glass of Sauvignon Blanc or a light-bodied Pinot Noir works beautifully with the cured pork. Serve alongside a bowl of extra-virgin olive oil seasoned with cracked black pepper for dipping. Provide small tongs and cocktail napkins to make it easy for guests to graze elegantly. For extra crunch, serve with chilled cucumber slices or celery sticks.