Our unseasonably warm weather has already impacted our menus. We crave lighter nibbles and prefer to “graze” over small plates than dine on the heavy “comfort food” of winter.
Enter the easy, clean, and simple antipasto plate that we prefer serving guests in spring and summer. We love to get creative with the presentation and it’s très easy to throw together cheeses, peppers, olives, breadsticks, and charcuterie.
We recently plated prosciutto with some crisp breadsticks. In a ramekin on the same platter, we served red Peppadew peppers that we filled with a chevre goat cheese (we used a pastry bag to pipe the cheese) and paired them with a pitted Castelvetrano olive. We loved the yin yang color split and it tasted delizioso!
What’s your go-to appetizer plate? Please share in our “Comments” section!