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I absolutely love the Italian tradition of starting a meal with an antipasto platter. Your guests can nibble away on delicious little morsels while the final touches are being done to the main meal.
One of the most important things to think about when arranging an antipasto platter is having a variety of ingredients. Try to have variety in colour, texture, taste, flavour and shape. These aspects are all so important to create an interesting and appealing platter.
We also talk about other important platter arrangement principles, such as choosing a starting point, using odd numbers, fanning the ingredients etc.
I hope you enjoy this video and learn some basic platter arrangement ideas you can use when arranging any style of platter.
===== TABLE OF CONTENTS =====
00:00 - Introduction
00:20 - Platter ingredients
00:59 - My top tip for any platter arrangement
01:13 - Arranging the platter
07:38 - Ending
===== RECIPE =====
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= Basil Pesto =
Ingredients:
- 2 cups of herbs (I used half basil and half parsley)
- 2 cloves garlic
- 3/4 cup oil
- 1/4 cup parmesan cheese
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/4 cup toasted nuts (I used pine nuts and cashew nuts)
Method:
• Put all the ingredients into a blender and blend together until all combined.
= Red Pepper Dip =
- 1/2 cup fresh coriander and parsley
- 2 cloves garlic
- 3/4 cup oil
- 1/4 cup parmesan cheese
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/2 cup roasted red capsicum (I used store bought bottled peppers, well drained and dried)
- 1/4 cup sundried tomatoes
- Freshly ground black pepper
- 1/2 cup toasted nuts (I used pine nuts and cashew nuts)
Method:
- Put all the ingredients into a blender and blend together until all combined.
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