Friday, May 4, 2018

Antipasto Platter #BrunchWeek

I think nearly every culture has a tradition of serving platters of finger foods.  In France this is called Charcuterie.  The Middle Eastern countries call this Meze or Mezze.  Spain calls them Fuente de Entrantes. Russia calls them Zakuski.  Here in the USA we call them Deli Trays and in Italy they are called Antipasto or Antipasti.

All of these contain certain elements.  They all have meats, cheeses and pickled items.  They are meant to be served as first courses but here in the USA we often serve them as light lunches or dinners at cocktail parties.



Today is the last day that I am celebrating Brunch Week.  It has been a great party so far.  There have been tons of recipes and an awesome giveaway from our sponsors.  You can learn all about our sponsors and the items being raffled off to our winners in my Welcome Post.

This awesome event is hosted each year by Terri of Love and Confections.  This year, Christie of A Kitchen Hoor's Adventures is lending a hand.  Terri arranged for the sponsors to send each of the bloggers product.  I am showcasing Cento, Cabot Creamery and Michigan Asparagus today.  I received no monetary compensation for this post.  All opinions are strictly my own.


Included on my Antipasto Platter are the Pickled Asparagus that I shared with you on Wednesday.  You will also find some marinated Artichoke Hearts and marinated Roasted Red Peppers that I was sent by Cento and slices of Horseradish Cheddar and Alpine Cheddar from Cabot Creamery.


You will find links to all the other great Brunch recipes at the bottom of this post.  Thank you for joining me this week.  I hope you enjoyed it.  Good luck with the giveaway!!






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Antipasto Platter

A beautifully arranged platter of cured meats, pickled vegetables and assorted cheeses sure to be a hit at any gathering.

ingredients:

Assorted cured Italian Meats (Proscuitto, salami, soprasetta, etc)
Assorted cheeses (Mozzarella, Parmesan, Provolone, etc.)
Red leaf lettuce
Tomato Slices
Assorted marinated veggies, olives, pickles and salads (artichoke hearts, roasted peppers,  pepperoncini, etc)
Bread and/or Crackers
Asst. Mustards or Spreads (honey mustard, hot mustard, stone ground mustard, etc)
Fresh Fruit (strawberries, blackberries, apple slices, etc)

instructions:

Arrange all ingredients onto a decorative platter so that it is pleasing to the eye and palate.

notes

Feel free to use any assortment of meats, cheese, veggies and fruit that you like.  
You want the platter to be full and abundant.
Created using The Recipes Generator




Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Voodoo Bloody Mary from Girl Carnivore

BrunchWeek Appetizers:
Antipasto Platter from A Day in the Life on the Farm
Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers from The Crumby Kitchen
How to Create an Antipasto Platter from Love and Confections
Kale Salad with Apples, Carrots, Cheese and Capers from Shockingly Delicious
Spring Cobb Salad from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
Asparagus, Sausage, and Onion Quiche from Hezzi-D's Books and Cooks
Breakfast Stuffed Avocados from Rants From My Crazy Kitchen
Cheesy Ham and Asparagus Frittata from Cooking with Carlee
Ham & Cheese Hashbrown Frittata from It Bakes Me Happy

BrunchWeek Breads, Grains, and Pastries:
Banana Blueberry Cinnamon Mini Muffins from Sweet Beginnings
Cheddar Sun-Dried Tomato Biscuits from Tara's Multicultural Table
Coconut Doughnuts from Mildly Meandering
Grand Marnier French Toast from That Skinny Chick Can Bake
Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
Shortcut Blueberry Cheesecake Cinnamon Rolls from Big Bear's Wife

BrunchWeek Main Dishes:
Salmon Quiche from My Catholic Kitchen
Keto Steak and Eggs over Asparagus from Kudos Kitchen by Renee
Sun-Dried Tomato Pesto Chicken Sandwiches from Books n' Cooks

BrunchWeek Fruits, Vegetables and Sides:
Asparagus and Goat Cheese Tart from Karen's Kitchen Stories
Breakfast Salad from Caroline's Cooking
Green Apple Smoothie from The PinterTest Kitchen
Asparagus-Leek Velouté from Culinary Adventures with Camilla
Roasted Asparagus & Carrots from Amy's Cooking Adventures
Sweet Potato Hash with Pancetta, Sun-Dried Tomatoes and Spinach from The Redhead Baker

BrunchWeek Desserts:
Hazelnut Pudding Cake from Strawberry Blondie Kitchen
Pull Apart Cinnamon Coffeecake with Chocolate Glaze from Family Around the Table
Pumpkin Snack Cake from A Kitchen Hoor's Adventures
Raspberry Lime Parfaits from Eat Move Make

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

8 comments:

  1. Gorgeous platter! This is not my strength!

    ReplyDelete
  2. we love antipasto can't wait to try your recipe

    ReplyDelete
  3. Mmmmmm! The perfect way to start a party... or I would happily sit down and call that a meal!

    ReplyDelete
    Replies
    1. We have been known to do that Carlee.

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  4. That's Looks Very Delicious and tasty.
    Thanks For sharing with us.
    Going to try on this weekend.

    ReplyDelete
    Replies
    1. I hope you enjoy it. Please let me know.

      Delete

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