Antipasto Platter

Also called Charcuterie. For special events like New Year’s Eve!

Crackers:

Variety-use harder kinds like Wheat thins

Crostini - toasted bread, crustless, cut into shapes


Proteins: 

Meats-cured like salami and ham, cooked like sausage

Cheeses-cheddar, blue, goat, brie

Tofu-hard, sliced - marinate to add flavour

Vegetables: 

Carrot sticks or discs

Celery sticks

Cauliflower and brocolli

Radishes

Sweet Peppers, cut into rings if you can

Small salad of chopped kale, grated carrot in a Thai vinaigrette.

Fruit: 

Apple slices-Granny smith usually do not brown very much. Toss in lemon juice

Orange wedges

Pineapple spears

Strawberries

Dried fruits like dates and figs. Fill with cream cheese if available.


Other: Olives, bite size pickles, dips like creamy dill feta salad dressing, humous, dolomides from the deli (stuffed grape leaves), spanakopita (feta in filo pastry), mini quiche,  marinated artichokes, 2 bite muffins or brownies, chocolates

Equipment:  small bowls (1/4 to 1 cup), platter or nice plates, serving utensils, small knives

Arrangement: Gather several of each category. Arrange the selections together that would be eaten together like the cheese, meat and crackers.   Try to alternate the colours rather than have all the green or red in the same section. Use anything that is a munchie food. If the platter is scratched, line it with leaves or doilies. 

Make it pretty: for company, add parsley or other decorations which are food safe.  

Amount to make depends on the number of guests and their appetite and what you have on the shelf.

Thai vinaigrette: 1 tablespoon olive oil, 1 teaspoon each sesame oil and soy sauce, 1 tablespoon Rice vinegar, pinch of sugar, salt and pepper, 1 teaspoon grated ginger, 2 minced cloves of garlic, sprinkle salad with sesame seeds.