Making an Antipasto Party Platter

 Friends were having a birthday party.  I asked,  "what can I bring?"   They said, "How about an Antipasto Platter?"

 So I gathered the ingredients: a really good ham sliced very thin, Provolone sliced thin, Swiss cheese, Pepperoni sliced thin, Genoa Salami sliced thin, fresh Mozzarella cheese in Ciliegine Cherry sized balls, Spring Mix greens, Queen sized Pimiento Stuffed Green Olives, large Pitted Ripe Olives, Artichoke Hearts packed in oil, Roasted Red Peppers, Stuffed Sweet Peppers in olive oil, Fresh Basil Leaves, Extra Virgin Olive oil,  and Balsamic Vinegar, Sour Dough and Rustic Italian Bread.

 Select a really large platter, oval or square, better make it a large one.  I started by making a bed of the baby lettuce leaves.

 Then I rolled the slices of ham.  I asked the butcher for a recommendation and he suggested the ham that usually comes as Spiral ham.  They carried it in the deli section packaged without the bone.  It was truly delicious.

 Then I cut the Provolone in halves,

 strained and rinsed the Mozzarella cheese.

 I started to arrange the ham and cheese on the platter.

 Next I strained the black and

 the stuffed green olives.

 The arrangement started to come together.

 I strained the artichoke hearts

 the Roasted Red Peppers, and  the cute stuffed Sweet Peppers.

 Things were coming out well, so I added the sliced Pepperoni that I also rolled up.

 I put the tops of the Basil leaves,

 rolled the Genoa Salami and Swiss Cheese and added these to the platter design.

 Since this platter was  going to travel, I cut a piece of waxed paper and laid it on top,

 then wrapped the whole thing in extra long plastic wrap.

 I pre-sliced the Italian and Sour Dough bread and

 chopped and bagged the rest of the Basil leaves, to sprinkle over the bread.

 All of that went into zip lock bags, and into a matching bowl.

I found these little plastic forks at a paper goods store, which are step up from tooth picks, and they worked well with this type of hors d'oeuvre.

 Later, at the party we placed the two platters together on a sideboard, along with small white plates, the tiny forks, cocktail napkins, and two flavors of olive oil.  As it happened, it kept everyone happy while we waited for the guest of honor.  There are many other pickled condiments that you can add to your platter, these were the ones that I put together.

Buttery Toast Ramekins a great Foundation for Hors D'Oeuvers

 I offered to help my good friend Laura, several days before her wedding. She asked me if I would assist with the Bread Ramekins for the Hors D' Oeuvres.  Well I did not know what that meant, but I was open to learning one of her catering secrets.

 Laura bought twelve bags of whole wheat bread and used a heavy marble rolling pin to flatten the slices.

 She really pressed down hard and even rolled out the end slices.

 

 I grabbed a stainless metal drink holder and used the open end for a cookie cutter.  It was the perfect diameter for the bread circles, and could hold several circles of bread until we used a finger to poke them out.

 We were able to cut two circles from each flattened slice of bread.

 Laura put the circles back into an empty bread bag to keep them soft until we were ready for the next step.

 

 She coated each circle bottom with melted butter.

 Then she pushed the circles into the cups of a  non-stick mini-muffin  pan.

 The pan held twenty-four (24)  mini bread cups.

 We put the trays into the oven at

 305 degrees F.

For about eight (8) minutes.

 I checked on them and when they looked golden brown and a bit crispy, I removed the pans to cool.  Depending upon which rack the pans were on, and the type of pan, the time to bake can be different.

 Since the wedding was two days later we needed to store the Ramekins.

 I collected cookie tins, and after we rinsed them off and dried them, Laura lined the tins with parchment paper.

 We carefully stacked up the ramekins.

 Next I asked Laura what sort of fillings would go well in the bread cups.   She had already prepared a mushroom duxelle  with additions, and made an Hors D' Oeuvre.  She baked this for seven (7) minutes, or until done.  The duxelle was made with shallots, Cremini mushrooms, (baby Portobello),  and butter.  This mixture is reduced in a pot for two (2) hours and then flour is added with lemon juice and a little cayenne pepper .  Stir with vigor. Add some salt and heavy cream,  milk, soy product,  or half and half, to thicken.

 Along with bit of grated cheese the appetizer was complete.  Laura said that any non-runny filling such as grated cheese, thick tomato sauce, with chopped Basil, sort of a Pizza-like filling, could be designed for these bite-sized cups.  The idea for a party Hors D' Oeuvre, would be something that could be passed out from a platter with a small napkin and eaten  by the guest in one bite.  Finely chopped sea food, or a vegetable quiche-like filling, both, which would need baking,  would be great too. 

I calculated that with sixteen (16) slices of bread per loaf, and twelve (12) loaves, with two (2) circles per slice we made 384 Bread Ramekins for the party. 

The leftover bread was cycled into bread crumbs, and croûtons.