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Creating a crisp platter is one of the easiest ways to elevate casual entertaining, and this version celebrates the best of Devon with Burts Slightly Salted Crisps and award‑winning Sharpham cheeses. Combining creamy Sharpham Cremet, finely grated Washbourne ewe’s milk cheese, cherry tomatoes, capicollo and crunchy cornichons, this crisp platter delivers the perfect balance of texture, flavour and indulgence. Whether you’re hosting friends, planning a relaxed weekend snack board, or searching for simple grazing ideas that feel special, this Devon‑inspired crisp platter is a delicious, crowd‑pleasing option that comes together in minutes.
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Servings 4

Ingredients
  

  • 1 large sharing bag Burts Slightly Salted Crisps
  • 70g Sharpham Cremet, ripe and room temperature
  • 40g Sharpham Washbourne Ewe’s Milk Cheese, finely grated
  • 8–10 cherry tomatoes, halved
  • 6–8 slices of Sharpham Capicollo charcuterie
  • A handful of cornichons whole or sliced lengthways
  • handful West Country olives, sliced in half
  • Optional: cracked black pepper fresh thyme leaves, olive oil drizzle

Instructions
 

  • Method:
  • Create a Crisp Layer- Spread the Burts Slightly Salted Crisps in a bowl.
  • Add wedges of oozing Sharpham Cremet evenly around the platter
  • Scatter half of the finely grated Washbourne over the crisps.
  • Fold the Sharpham Capicollo into loose ribbons and tuck them between pockets of crisps.
  • This keeps the board looking full and ensures every handful has a hit of savoury richness.
  • Bright, Fresh Elements
  • Nestle the cherry tomato halves in small clusters around the platter and add the sliced olives.
  • Add the cornichons either whole or sliced for extra crunch and acidity.
  • Add a few thyme leaves or a crack of pepper over the tomatoes and the rest of the grated Washbourne Ewes milk cheese. Option to add thyme, black pepper and drizzel of Olive Oil.
  • How to Serve:
  • This platter works beautifully alongside a chilled glass of Sharpham Dart Valley Reserve or a crisp cider.
  • Optional Variations:
  • Herby Crisp Upgrade: Toss a handful of crisps with rosemary and a touch of olive oil.
  • Heat Lovers: Add a spoon of Sharpham Scotch Bonnet Chilli Jam on the side.