Save My friend Sarah arrived at our dinner party with her hands full of wine and immediately zeroed in on the charcuterie board I'd spent an hour arranging. She picked up a pretzel stick, broke it in half, and said something like, 'Why not make this the star?' That one comment spiraled into the lattice window—a dish so visually striking that guests actually pause before eating it. The beauty of it is that it's completely no-bake, which means you can pull it together while your oven handles the serious cooking.
I made this for my office holiday potluck last year, and what surprised me most wasn't the compliments—it was watching people hover around it the entire evening. Even after they'd eaten a piece, they'd circle back, drawn to the architecture of it. Someone asked if I'd taken a pastry course, which made me laugh out loud while I was pouring wine in the kitchen.
Ingredients
- Prosciutto (100 g, thinly sliced): This melts slightly against the warm cheese and baguette, creating a salty anchor flavor that grounds everything.
- Salami (100 g, sliced): Pick a good quality version with some spice to it; it prevents the whole thing from feeling too mild and creamy.
- Swiss cheese (100 g, sliced): The holes in Swiss give it a subtle sweetness that balances the mustard's tang—don't skip it for cheddar alone.
- Sharp cheddar cheese (100 g, sliced): Go for aged if you can find it; the sharpness cuts through the richness beautifully.
- Baguette (1 small, sliced thin): This is your foundation, so choose one with decent crust; soft bread will collapse under the weight.
- Whole grain mustard (2 tbsp): Spread it sparingly—it's pungent and you want guests to taste the other layers too.
- Fresh chives (1 tbsp, chopped): The bright green gives you a pop of color and a mild onion note that ties it all together.
- Pretzel sticks (40–50, regular length): Buy the plain salted kind; flavored varieties compete with the other ingredients and break too easily.
Instructions
- Build Your Base:
- Lay out your baguette slices on a large platter, arranging them so they're close but not touching—this prevents them from getting soggy. Use a platter bigger than you think you'll need; the presentation matters.
- Add the Mustard:
- Spread a thin line of whole grain mustard on each slice; you're not making mustard sandwiches here, just a flavor whisper underneath everything. A small butter knife works better than spreading with the back of a spoon.
- Layer the Meats and Cheeses:
- Drape the prosciutto first, letting it ripple naturally. Follow with salami, then lay down the Swiss and cheddar, overlapping them like roof tiles. The overlapping isn't just visual—it keeps everything from sliding around when people grab a piece.
- Create the Lattice Magic:
- Start by laying pretzel sticks horizontally across the meats and cheeses, spacing them about a finger's width apart. Then, working carefully, weave your vertical sticks over and under, creating that window pattern. This takes patience but not precision—small imperfections look intentional and charming.
- Finish with Color:
- Scatter the chopped chives across the lattice in a way that feels generous. The green against the brown and beige transforms the whole thing.
- Serve Fresh:
- Bring this straight to the table while the cheese still has some cool firmness to it. The moment people break through that pretzel lattice is the moment this dish really shines.
Save The real magic of this dish is that it bridges a gap in most tables—it's elegant enough for formal entertaining but casual enough for a weeknight dinner with friends. I've watched people who normally rush through appetizers actually linger over this one, and that feels like a small victory.
Playing with Flavor Combos
Don't feel locked into the exact meats and cheeses listed here. I've made versions with pepper jack and sopressata that leaned spicy, and another with smoked gouda and coppa that tasted almost smoky. The formula that matters is balancing something salty, something creamy, something acidic from the mustard, and something textural from the pretzel. Everything else is improvisation based on what's in your fridge and your mood.
Vegetarian Variations
Leaving out the meats doesn't diminish this dish—it just shifts the focus. I've layered roasted red peppers, marinated artichokes, and caramelized onions for depth, then doubled down on interesting cheeses. The pretzel lattice handles the visual impact, so the filling can be lighter. One time I added a thin smear of pesto under the vegetables and nobody even missed the prosciutto.
Wine and Serving Thoughts
A crisp white wine or light lager truly is the perfect companion—the effervescence cuts through the richness, and the acidity refreshes your palate between bites. I've also paired it with sparkling water and lemon for a lighter option, which lets the flavors speak without competition. Whatever you choose, chill your glasses beforehand; there's something about the contrast between a cold drink and room-temperature appetizer that makes the whole experience feel considered.
- Set this out on a platter people can browse instead of serving on small plates—the interaction with it matters as much as eating it.
- Make sure your pretzel sticks are truly unbroken before you start weaving, or keep extras on hand in case one snaps.
- This is best served within an hour of assembly, while textures are still distinct and nothing has started to wilt.
Save This is the kind of appetizer that reminds you why food matters beyond nutrition—it's about the moment, the gathering, the little pause people take when something is beautiful enough to hesitate before eating. Make it, love it, and watch it disappear.
Recipe FAQs
- → How can I make this dish vegetarian?
Simply omit the prosciutto and salami, and add extra cheese or roasted vegetables like artichokes for added flavor and texture.
- → What cheeses work best for layering?
Swiss and sharp cheddar provide a great balance of mild and sharp flavors, but gouda or pepper jack can be delicious alternatives.
- → How to create the perfect pretzel lattice?
Weave pretzel sticks horizontally, then vertically over and under to form a sturdy lattice about 1 cm apart.
- → Can I prepare this ahead of time?
It's best served immediately to keep the pretzel lattice crisp and fresh, but ingredients can be prepped in advance.
- → What pairings complement this appetizer?
This pairs nicely with crisp white wines or light lagers, enhancing the savory flavors and textures.