Transylvanian Nosh

Think of this as the charcuterie board’s Eastern European cousin, assembled right on top of the bread.

Paper-thin Hungarian salami lays across buttered white bread slices, topped with hard-boiled egg, crumbled feta, tiny dill pickles, briny kalamata olives, and a shower of nutty shredded Jarlsberg.

No cooking required. Just slicing, layering, and arranging on a platter.

Each bite gives you something different: the peppery snap of the salami, the creamy egg, salty feta, the sour crunch of pickle, and that rich olive oil flavor from the kalamatas. It’s a flavor bomb on a piece of bread.

Kitchen Tips

• Slice the salami paper-thin. Thick slices overpower the other toppings. Ask your deli counter to shave it if you can
• Use the tiniest gherkins or cornichons you can find. Regular dill pickles are too large and wet for these little bites
• Assemble just before serving so the bread stays firm. Butter acts as a moisture barrier, but it only buys you so much time
• Arrange them on a big platter for a party spread, or plate two or three per person as an appetizer course