Antipasto Platter

Serving a well thought out and beautiful antipasto platter is a perfect way to start an evening of entertaining. Your guests can nibble away on delicious little morsels while the final touches are being down to the main meal.

This recipe is a selection of ingredients I used on the pictured antipasto platter, but of course you can add all your favourite antipasti! 

Have fun assembling your own show-stopping arrangement - it is bound to be well received. 

Ingredients:

• Roasted red capsicums
• Olives (Green, black, Kalamata or stuffed olives or have a few varieties if you like)
• Cheese selection (Maasdam, brie and blue)
• Meat selection (Sliced ham, salami, prosciutto and biersticks)
• Bread selection (Bread sticks, sliced sourdough bread, wafer crackers)
• Red pepper spread
• Sundried tomatoes
• Baby gherkins
• Basil pesto
• Pâté 
• Something to garnish (I used fresh rosemary sprigs)

These are just a few different ideas, but the options are endless - e.g. Pickled onions, chutneys, terrines etc.

Tips for putting your platter together:

• When assembling your ingredients, make sure you have as much variety as possible - variety in colour, texture, shape, flavour.
• Start with all your ingredients out where you can see them.
• Create a staring point on your plate or board. I started with some smaller bowls for the wet ingredients into. 
• Remember, an odd number of items looks more pleasing to the eye.
• Cut the cheese into pieces if you don't plan on serving your platter with utensils.
• When arranging the items, remember fanning or folding always looks better.
• Make sure your 'stand out' ingredients aren't hidden, add them to the platter near the end.
• Fill in any gaps with smaller ingredients.
• Don't forget to finish off the platter by adding a herb garnish. 
• It's best to serve your platter at room temperature, so if you have had it in the fridge, make sure you take it out at least 30 minutes before you want to serve it.