BEST MEATS FOR CHEESE PLATTER RECIPES

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MEAT AND CHEESE PLATTER (ANTIPASTO BOARD) - TANTALISE MY ...



Meat And Cheese Platter (Antipasto Board) - Tantalise My ... image

An Italian cured Meat and Cheese platter or Antipasto board is a quick first course or meal and includes cured meats, cheese, nuts, vegetables and bread.

Provided by Razena Schroeder

Categories     Appetiser

Total Time 20 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 16

80 grams bread sticks
200 grams crackers
80 grams pepperoni
80 grams sopressata
80 grams bresaola
80 grams prosciutto
100 grams parmesan
100 grams gorgonzola
100 grams mozzarella balls
50 grams artichoke spread (approximately 1/4 cup)
60 ml black olive spread (approximately 1/4 cup)
100 grams grapes (a small bunch)
100 grams figs, cut into quarters (approximately 3 medium sized)
100 grams pear, sliced (approximately 1/2 )
100 grams cherry tomatoes
50 grams toasted walnuts (substitute nuts of your choice)

Steps:

  • Place the condiments in small bowls and arrange all the ingredients on a large wooden or slate serving board or platter.
  • Serve with sparkling grape beverage.

Nutrition Facts : Calories 708 kcal, CarbohydrateContent 45 g, ProteinContent 26 g, FatContent 48 g, SaturatedFatContent 17 g, CholesterolContent 72 mg, SodiumContent 1663 mg, FiberContent 4 g, SugarContent 11 g, ServingSize 1 serving

CHEESE PLATTER RECIPE | INA GARTEN | FOOD NETWORK



Cheese Platter Recipe | Ina Garten | Food Network image

Assembling a stunning fruit and cheese platter requires no cooking. I follow a few key principles to be sure it looks festive and is easy for guests to help themselves. First, I choose an interesting assortment of cheeses--hard sharp cheeses, soft creamy ones, and pungent blue cheeses. I look for an interesting mix of flavors, textures, and colors.

Provided by Ina Garten

Categories     appetizer

Number Of Ingredients 3

French Camembert, Le Chevrot (a sharp goat cheese)
Rondin with herbs (a creamy goat cheese)
Montagnolo (a creamy blue cheese).

Steps:

  • Go to the best cheese shop in town and ask the person at the counter which cheeses are ready to serve. Taste everything; they expect you to. We all know that the Brie may look terrific, but it can be underripe and tough or overripe and ammoniated. You want only the freshest cheeses that are perfectly ripened. Take them home, refrigerate them, and then bring them to room temperature a few hours before serving. 
  • Second, be sure to have a platter or wooden board that is flat and large enough to hold the cheeses without crowding them. Arrange the cheeses with the cut sides facing out, and with several small cheese knives, maybe one for each type of cheese. 
  • Third, to finish the platter, add sliced breads or crackers, and green leaves. I use either lemon or galax leaves, which you can get from your florist. If you have a garden, any large flat leaf like hydrangea looks beautiful, but be sure they aren't poisonous and are pesticide-free! 
  • Overall, the simpler the design, the better the platter looks. Group each kind of cheese together and add one large bunch of green or red grapes in the center to create a visual focal point. Fill in the spaces with lots of crackers or small slices of bread.

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