Save There's something about the moment a platter catches the light just right that makes you realize you've stumbled onto something worth repeating. The Lattice Window came to life one afternoon when I was staring down a collection of good cheeses and cured meats, thinking there had to be a more interesting way to serve them than the usual board. The pretzel sticks were supposed to be a casual garnish, but the second I started weaving them into a pattern, the whole thing transformed into something that looked far more impressive than the effort required.
I brought this to a dinner party once where everyone showed up with complicated hot dishes, and somehow this cold, hands-on appetizer became the thing people circled back to all evening. One guest spent a solid five minutes just admiring it before eating, which felt like the highest compliment a food could receive.
Ingredients
- Prosciutto (100 g thinly sliced): The salt and delicate flavor here is the backbone—look for the thinnest slices you can find, they layer better and let other ingredients shine through.
- Salami (100 g sliced): Pick something with good flavor depth, not the mild stuff; it needs to stand up against the cheese and be tasted clearly.
- Swiss cheese (100 g sliced): Its mild, slightly nutty character keeps everything balanced and prevents any single flavor from taking over.
- Sharp cheddar cheese (100 g sliced): This is where the boldness comes in—don't go mild here, you want that sharpness to cut through the richness of the meats.
- Baguette, thinly sliced (1 small): The base matters more than you'd think; get something with a crisp crust and tender interior that can handle the weight of the toppings.
- Whole grain mustard (2 tbsp): Spread it thin but don't skip it—that little bit of tang is what prevents the platter from feeling one-dimensional.
- Pretzel sticks (40–50 regular length, unbroken): Buy a few extra in case some snap; they're the visual star and the crunch factor.
- Fresh chives, chopped (1 tbsp): These add a fresh, bright note right at the end that lifts the whole thing.
Instructions
- Arrange your canvas:
- Lay the baguette slices across your platter in a single layer—they're your foundation, so take a second to make sure they're not crowding each other. You want them to sit flat enough that everything stacks neatly without sliding.
- Paint on the mustard:
- Use a small butter knife or spreader to coat each slice lightly; too much and it becomes all you taste, too little and it disappears. It's the seasoning layer between bread and meat, so trust your instinct.
- Layer the meats and cheeses:
- Start with the prosciutto, then salami, then cheeses—let them overlap slightly so the platter looks abundant and generous. It doesn't need to be perfect; rustic actually looks better here.
- Weave the lattice:
- Lay the pretzel sticks horizontally across the entire platter, spacing them roughly a centimeter apart, then carefully weave vertical sticks over and under to form your pattern. Take your time here; it's meditative and the payoff is worth it.
- Finish and serve:
- Scatter the fresh chives across the top like you're sprinkling fairy dust, then set it in front of people immediately so they can experience the moment of breaking through the lattice.
Save What made this appetizer stick in my mind wasn't just how it looked, but the way it became interactive—guests weren't just eating, they were playing with their food in the best way, breaking through the lattice like they were solving a delicious puzzle.
Building Your Own Version
The beauty of this platter is that it's a framework, not a rigid formula. I've swapped in gouda for Swiss, used coppa instead of salami, and even layered in roasted red peppers for color. The core idea—good bread, good spreads, quality proteins and cheeses, then a textural topping—stays the same, but what you fill it with depends on what's sitting in your fridge and what you're craving that day.
Timing and Presentation
Because there's no cooking involved, timing is your secret weapon. You can prep all the components in advance and assemble the whole thing ten minutes before people arrive—just don't do the pretzel lattice until the last moment. The visual impact of a fresh, crisp lattice is part of the appeal, and there's something satisfying about doing that final layer in front of people who are waiting to dive in.
Vegetarian and Dietary Variations
If your guests don't eat meat, this is genuinely still incredible. Skip the prosciutto and salami, add an extra layer of cheese—maybe add marinated artichokes, roasted red peppers, or thinly sliced tomato for substance and brightness. The lattice works just as well, and people won't feel like they're eating a diminished version of something; they're eating something equally thoughtful.
- Double up on quality cheeses for a vegetarian version and add fresh herbs like basil or oregano between layers.
- Roasted vegetables like zucchini, eggplant, or bell peppers add substance and can replace the heartiness of the meats.
- A drizzle of good olive oil on top brings everything together regardless of whether meat is present.
Save This appetizer taught me that sometimes the most impressive-looking dishes are the ones that require the least stress to pull off. It's become my go-to when I want something that feels special without the all-day kitchen time.
Recipe FAQs
- → How do you create the lattice on top?
Lay pretzel sticks horizontally spaced about 1 cm apart, then weave vertical pretzel sticks over and under the horizontals to form a lattice pattern.
- → Can I make this appetizer vegetarian?
Yes, simply omit the meats and add extra cheese or roasted vegetables like artichokes to keep it flavorful.
- → What cheeses work best for this dish?
Swiss and sharp cheddar are the base, but you can substitute with gouda, pepper jack, or other flavorful cheeses.
- → Should the pretzel sticks be whole or broken?
Use regular length, unbroken pretzel sticks to maintain a neat and sturdy lattice structure.
- → What is the best way to serve this appetizer?
Serve immediately so guests can break through the lattice and enjoy the layers of meats, cheeses, and baguette beneath.