Lattice Window Pretzel Twist (Print View)

Crisp pretzels woven over savory meats and cheeses create a textured, flavorful appetizer with a fresh chive garnish.

# Components:

→ 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

# Directions:

01 - Place the baguette rounds in a single layer on a large serving platter.
02 - Lightly spread whole grain mustard on each baguette slice.
03 - Evenly layer prosciutto, salami, Swiss cheese, and cheddar cheese over the bread, overlapping slightly to create a generous appearance.
04 - Lay pretzel sticks horizontally across the layered ingredients, spacing approximately ¼ inch apart. Then, weave pretzel sticks vertically over and under the horizontal sticks to form a lattice pattern.
05 - Sprinkle chopped fresh chives over the pretzel lattice for added color and freshness.
06 - Present immediately, inviting guests to break the lattice and enjoy the layered flavors beneath.

# Expert Advice:

01 -
  • It looks like you spent hours planning when it actually takes twenty minutes, making you feel secretly brilliant.
  • The pretzel lattice does double duty as both a visual showstopper and the perfect vehicle for grabbing all those savory layers underneath.
  • No cooking required means your kitchen stays cool and your stress stays low, even with a full crowd arriving soon.
02 -
  • Don't assemble this more than an hour or two ahead of time—the pretzels will soften and lose their signature crunch if they sit too long, and the whole magic of the dish lives in that contrast.
  • Use a sharp knife for the baguette; a dull one will tear the bread and make your board look less polished, even if the flavors are perfect.
03 -
  • Toast your baguette slices lightly before assembling if you're making this a few hours ahead—it gives them extra structure and keeps the board from getting soggy.
  • Buy your meats and cheeses sliced at the deli counter rather than pre-packaged; the quality difference is worth it and they'll taste fresher on the board.
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