Lattice Window Appetizer (Printable)

Crisp pretzel lattice layered with savory meats, cheeses, and fresh chives for a flavorful starter.

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

# How-To:

01 - Arrange baguette slices in a single layer on a large serving platter or tray.
02 - Spread a small amount of whole grain mustard evenly on each baguette slice.
03 - Evenly layer prosciutto, salami, Swiss cheese, and sharp cheddar cheese over the baguette slices, slightly overlapping to create a rustic and abundant appearance.
04 - Lay pretzel sticks horizontally across the layered items, spacing them approximately 0.4 inch apart, then weave pretzel sticks vertically over and under the horizontal ones to form a lattice pattern.
05 - Sprinkle chopped fresh chives over the lattice for color and freshness; serve immediately to allow guests to break through the lattice and enjoy the layered flavors.

# Expert Advice:

01 -
  • It looks like you spent hours perfecting it, but comes together in under 20 minutes.
  • The lattice creates an interactive eating experience—guests actually enjoy the process of breaking through it.
  • You can swap ingredients based on what's in your fridge, making it endlessly customizable.
02 -
  • Don't assemble this more than 30 minutes before serving—the baguette will start to soften and the whole thing loses its structural integrity.
  • If a pretzel stick breaks while you're weaving, don't restart the entire thing; just replace that one piece and keep going—imperfection is part of the charm.
03 -
  • Buy your meats and cheeses from the deli counter and ask them to slice everything paper-thin—this one request elevates the entire dish.
  • If your baguette is fresh and soft, lightly toast the slices first to give them structure without making them hard.
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