Lattice Window Appetizer (Printable)

Crisp pretzel lattice atop layered meats and cheeses with fresh chives for a flavorful bite.

# What You Need:

→ 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 to 50 regular length, unbroken pretzel sticks

# How to Make It:

01 - Place the baguette rounds in a single layer on a large serving platter or tray.
02 - Spread a thin layer of whole grain mustard onto each baguette slice evenly.
03 - Distribute prosciutto, salami, Swiss cheese, and sharp cheddar cheese evenly over the baguette slices, slightly overlapping to achieve a rustic, abundant presentation.
04 - Lay pretzel sticks horizontally across the layered meats and cheeses, spacing about 0.4 inches apart. Then weave pretzel sticks vertically, alternating over and under the horizontal sticks to form an even lattice pattern.
05 - Sprinkle chopped fresh chives over the pretzel lattice for color and a fresh flavor accent.
06 - Present the assembled dish immediately, allowing guests to break through the pretzel lattice and enjoy the layered flavors beneath.

# Expert Advice:

01 -
  • It looks restaurant-worthy but takes barely twenty minutes, which means you can actually enjoy your guests instead of being stuck in the kitchen.
  • The contrast between crispy pretzels, tender meats, and creamy cheese creates a texture experience that keeps your mouth interested with every bite.
  • It adapts to whatever you have on hand—different cheeses, swapped meats, even works beautifully vegetarian if that's what your crowd needs.
02 -
  • Humidity is your enemy with this dish—assemble it as close to serving time as possible or those pretzels will go soft and lose their whole purpose.
  • The baguette slices have to be thin enough that they stay crisp; anything thicker than a quarter inch and you're fighting a losing battle with the bread going soggy.
03 -
  • If your prosciutto is too delicate to drape nicely, chill it for fifteen minutes first and it becomes much easier to work with without tearing.
  • The secret nobody talks about is using the thinnest possible baguette slices—toast them very lightly beforehand if you want them to stay crisp longer.
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