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May 26, 2023 · Set your prettiest bowl somewhere close to the center of a large cutting board or platter. Stagger the small bowls. Place 1 cup each of marinated olives and mushrooms (or artichoke hearts) into small bowls. Scoop ½ cup of honey or fig jam into a small bowl. Set the bowls spaced apart on the board.
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- Appetizer
Fresh small mozzarella balls packed in water, Pitted Olives, Marinated mushrooms, Stuffed cherry peppers. Create a base layer on the tray using lettuce and/or flat round slices of the meats such as the salami. Slice the roasted red pepper into strips. Then wrap them with any deli meat slices you have available.
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- Appetizer
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Apr 26, 2022 · Prepare the marinated mozzarella by tossing all the ingredients in a bowl, and let it sit while you begin arranging the other ingredients. Place 3 meats on different sections of the platter, making sure to fan out the slices of salami or prosciutto. Begin filling in with groups of vegetables.
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Plate your Antipasto. Place your serving platter on top of a large cheese board. Start with the olive tapenade bowl, followed by the marinated olives in a small bowl, surrounded by the roasted peppers, pepperoncini and artichoke hearts. Spoon dollops of whipped ricotta and whipped goat cheese in between.
- Appetizer
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- Italian
Nov 7, 2022 · Accompaniments Fresh. Fresh Figs; Red Seedless Grapes; Fresh Basil and Rosemary sprigs – for garnish. Sweet. Fig Jam – you can use store-bought or make homemade fig jam (see my recipe for easy fresh fig jam, which perfectly complements the ingredients of this platter).
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- Appetizer
Dec 14, 2023 · Roll and place the meat. Depending on the type of meat you’re using, you can either roll it up (works well for salami), or shape into a flower or nest (works well for prosciutto). Place the meat around the board in various areas. Fill in any gaps. Use your fruit and vegetables to fill in any gaps.
Nov 4, 2022 · Add small spoons, knives, forks, and toothpicks to the bowls if needed. Place them on the board, spacing them out. Place fresh cheeses in small bowls. Leave soft cheeses whole. Cut semi-soft cheeses into cubes or slices. For hard cheeses, use a fork to crumble some of each piece and leave the rest whole.
