Appetizer Platter Food

ANTIPASTO PLATTER

Steps:

• Place the sliced mozzarella on a serving platter, sprinkle the slices with the olive oil and cracked pepper. Artfully arrange the salami, Peppadews, cucumber slices, artichoke hearts, tomatoes, olives and Bruschetta around the platter and decorate with stems of basil leaves.
• Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

ANTIPASTI PLATTER

Steps:

• Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.;
• Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)
• Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip.
• Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.
• Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.
• Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.

HEALTHY GREEK APPETIZER PLATTER (HEALTHY APPETIZERS)

Steps:

• Combine cherries, balsamic vinegar, vanilla bean seeds, honey, olive oil, and water in a small saucepan over medium-high heat. Bring to boil. Reduce heat to medium/medium-low. Simmer until mixture is thick and reduced by more than half. Remove from heat and let cool slightly, then pour onto feta. Serve with crackers and more honey, if desired.
• Prepare a hot grill. Drizzle all vegetables and halloumi with a bit of olive oil then season with salt and pepper. Brush grill grate with a little olive oil to prevent sticking.
• Grill vegetables until tender and nicely charred, turning occasionally. Green onions will be ready after 2-4 minutes. Peppers and zucchini take about 10 minutes. Transfer from grill to serving platter.
• Grill halloumi, about 2-3 minutes on each side until grill marks appear. If you press gently on the cheese, it should be tender and give a little but not be too soft or runny. Transfer from grill to serving platter. Sprinkle grilled vegetables and halloumi with fresh mint, if desired, to serve. Drizzle halloumi with harissa oil, if desired, to serve.
• You can grill the apricots at the same time as the halloumi to ensure things come out at the right time. Prepare a hot grill (or keep grill hot from grilled vegetables). In a medium bowl, combine apricots, olive oil, honey, vanilla bean seeds, and salt. Toss to coat apricots well, ensuring vanilla bean seeds are evenly distributed.
• Grill apricots, cut side down, until marked and beginning to soften, about 1 minute or so. Flip and cook about 30 more seconds on the skin side until marked. Transfer to serving platter.
• Arrange all items on a platter, evenly distributing types of dishes (dips, fruits, nuts, cheeses) and colors, making sure no type of dish or color is too concentrated. You can start by placing large items like dips and arranging dipping items (crackers, grilled veggies, fresh veggies) around them.

ITALIAN APPETIZER PLATTER

Steps:

• Cover platter with lettuce. Add artichokes to small bowl; place on platter.
• Wrap olives with cheese slices; secure with toothpicks. Roll up meat slices. Arrange cheese and meat roll-ups on platter; top with peppers.
• Drizzle with dressing.

APPETIZER PLATTER

Steps:

• Use a glass pie plate or a glass serving dish and this will be made in layers.
• Layer 1: mix together refried beans and taco seasoning. Spread on pie dish, but not all the way to the edges.
• Layer 2: Mash the avocados with sour cream, lemon juice and garlic salt. Spread on top of bean mixture.
• Layer 3: Sprinkle green chiles and green onions over all.
• Layer 4: Combine cheeses and sprinkle over covering the previous layers completely.
• Layer 5: Decorate with sliced olives and tomatoe cubes.
• Sprinkle chili powder over all and garnish with parsley.
• Serve with tortilla chips.

COMPOSED APPETIZER PLATTER

Steps:

• The night before serving, place cauliflower pieces, tomatoes, mushrooms, carrots, olives (if using) and onions in a large bowl.
• Pour entire bottle of dressing over veggies and mix well.
• Tightly cover and refrigerate overnight, stirring before you go to bed.
• In morning, add cooked shrimp to veggie mixture; combine gently but thoroughly; keep covered and refrigerated.
• When ready to serve, drain shrimp/veggie mixture well and arrange attractively on a platter.
• Arrange hard boiled egg halves around edge of platter, grind black pepper over all, and serve.