Lattice Window Appetizer (Print View)

Crisp pretzel lattice atop savory layers of meats and cheeses with a touch of mustard and fresh chives.

# Components:

→ Meats

01 - 3.5 oz thinly sliced prosciutto
02 - 3.5 oz sliced salami

→ Cheeses

03 - 3.5 oz sliced Swiss cheese
04 - 3.5 oz sliced sharp cheddar cheese

→ Base & Garnish

05 - 1 small baguette, sliced into thin rounds
06 - 2 tbsp whole grain mustard
07 - 1 tbsp chopped fresh chives

→ Topping

08 - 40–50 regular-length pretzel sticks, unbroken

# Directions:

01 - Arrange baguette slices in a single layer on a large serving platter or tray.
02 - Spread a small amount of whole grain mustard on each baguette slice.
03 - Evenly layer prosciutto, salami, Swiss cheese, and cheddar over the baguette, slightly overlapping for a rustic appearance.
04 - Lay pretzel sticks horizontally about 0.4 inches apart over the layered ingredients. Then, weave pretzel sticks vertically, alternating over and under the horizontal sticks to create a lattice pattern.
05 - Sprinkle chopped fresh chives evenly over the pretzel lattice.
06 - Present the platter promptly, inviting guests to break through the lattice and enjoy the layered flavors.

# Expert Advice:

01 -
  • It looks restaurant-worthy but requires zero cooking, just intentional assembly and a bit of playful arrangement.
  • The contrast of crispy, salty pretzels against creamy cheese and tender cured meats creates a texture symphony that keeps people reaching for more.
02 -
  • If you assemble this more than 15–20 minutes before serving, the pretzels will start to soften from the humidity rising off the cheese and bread—it's still delicious, but loses that crucial snap.
  • Don't overlap the baguette slices too much or they'll create a soggy foundation; think of them as stepping stones, not a solid platform.
03 -
  • Toast your baguette slices very lightly the day before—just enough to dry them out slightly so they hold up better under the weight of the toppings, but not so much that they lose their tender center.
  • Let your meats and cheeses sit out for 10 minutes before assembling; cold ingredients are stiff and hard to layer smoothly, and you'll have an easier time creating that rustic abundance you're after.
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