A heady combination of cold meats, cheese, nuts, dried fruits, fresh fruit and vegetables, crackers and, if you like, some fish and other delicious cold nibbles and crudités.
Collect together your equipment (see Recipe Notes below) and ingredients.
Place the larger items on the platter first. I was using a wooden platter. To avoid any fat/cheese being absorbed, I lined it with some baking parchment. This is optional. To start with I added the:
- Feta Cheese and Semi Dried Tomatoes Marinated in Olive Oil, Chilli, Garlic, and Fresh Oregano
- Smoked Salmon Dip with Horseradish, Lemon and Dill
- Goats Cheese Balls with Rosemary and Chilli Honey and Fresh Cherries
- pot of gorgonzola
- truffle honey
- fig jam
- tuna filled small peppers (from my local deli)
- olives
Make a chorizo rose – layer and build up the slices of chorizo/salami around the top of a wine glass. Invert and you will have an amazing salami rose.
I placed the rose in the centre of the board and then added the:
- folded Italian salami
- strips of San Daniele ham
- celery, next to the Smoked Salmon dip
- a bowl ready for the gherkins
- cherries next to the goats cheese,
- gorgonzola
I then removed the wrapping from the Brie, added different crackers around the board and transferred the fig jam into a smaller pot.
I finished the board by adding the gherkins to the bowl and filling the gaps with:
– grapes - snipped into mini bunches of 4 – 6 grapes each
- strawberries
- blueberries
- pecan nuts
- Marcona almonds
- Mejdool dates
- large raisins
- I also added some fresh rosemary to add some colour and a delicious smell.
Equipment:
What to put on a Grazing Platter
Grazing Platters can include:
Common additional ingredients alongside can include:
Tips on assembling a Grazing Platter:
As everybody should help themselves, the food is intended to be finger food or food which can be easily cut or sliced; it is important to remember this when deciding what to serve. A few tips to remember: