Whether as an appetizer or a main dish, especially on warm days, a cold plate (think of it as the American version of antipasto) hits the spot. Dip into whatever is in your refrigerator and spread things out on one or two plates in an attractive fashion. Be sure to place a basket of freshly sliced baguette on the side.
Instructions
1. Begin with a dipping idea. Take a large splash of olive oil, a small splash of balsamic vinegar and freshly grated parmesan. Serve in a smaller bowl or even on a small plate. This is for dunking baguette slices.
2. Fan out slices of salami, ham or other cold cuts at the edge of a large plate.
3. Slice hard cheese and fan out as well. Place chunks of camembert, brie or other soft cheeses towards the middle of a plate.
4. Distribute groupings of pepperoncini and/or quality olives such as Kalamata in the middle of your large plate.
5. On the second plate, dab hummus and arrange vegetables such as lettuce leaves and sliced onion. Whole or sliced radishes, sliced tomatos, carrot sticks or celery sticks are other possible ideas. Add carefully sliced hard-boiled eggs (use a wire or accordion slicer if you have one).
6. Dab mustard, horseradish and/or mayonnaise on smaller plate and enjoy the spread.
Tags: large plate