Dandenong Market — Gourmet seafood platter
Fresh small mozzarella balls packed in water, Pitted Olives, Marinated mushrooms, Stuffed cherry peppers. Create a base layer on the tray using lettuce and/or flat round slices of the meats such as the salami. Slice the roasted red pepper into strips. Then wrap them with any deli meat slices you have available.
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Set your prettiest bowl somewhere close to the center of a large cutting board or platter. Stagger the small bowls. Place 1 cup each of marinated olives and mushrooms (or artichoke hearts) into small bowls. Scoop ½ cup of honey or fig jam into a small bowl. Set the bowls spaced apart on the board.
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Prepare the marinated mozzarella by tossing all the ingredients in a bowl, and let it sit while you begin arranging the other ingredients. Place 3 meats on different sections of the platter, making sure to fan out the slices of salami or prosciutto. Begin filling in with groups of vegetables.
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Making the batter. 1- Start by melting the butter in a small pan over low heat and then let it cool. Meanwhile, start getting the other ingredients together. 2- Once the butter is cooled, in a large mixing bowl combine all the wet ingredients - the eggs, lemon extract, olive oil, and the melted butter.
Long Rectangular Hand Painted Lemon Platter Italian Pottery Outlet
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Soak mini wooden skewers in water for one hour. Pat dry before using. Skewer the antipasto ingredients beginning perhaps with the basil or parsley, followed by the larger pieces like prosciutto or artichoke hearts. Place the Kalmata olive at the very top of the skewer.
Lemon Large Platter
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Antipasto Platter Recipe Antipasto platter, Antipasto, Appetizer
Arrange raw and pickled vegetables, mortadella, and breadsticks on a large platter in an aesthetically pleasing way. Squeeze lemon over raw vegetables; season with sea salt. Serve with dips. A.
Vintage Italian lemon platter PKLTHECELLAR INSTAGRAM Vintage Italian
Cut shrimp in half lengthwise down the middle. In a medium bowl, combine parsley, remaining ½ cup (120ml) lemon juice, lemon zest, remaining ½ cup (120ml) olive oil. Whisk well. Drain scallops. In a large bowl, combine scallops, shrimp, squid, shelled mussels, and dressing. Season with salt and toss well.
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Plate your Antipasto. Place your serving platter on top of a large cheese board. Start with the olive tapenade bowl, followed by the marinated olives in a small bowl, surrounded by the roasted peppers, pepperoncini and artichoke hearts. Spoon dollops of whipped ricotta and whipped goat cheese in between.
Lemonade With Fresh Lemon Free Stock Photo Public Domain Pictures
Add small spoons, knives, forks, and toothpicks to the bowls if needed. Place them on the board, spacing them out. Place fresh cheeses in small bowls. Leave soft cheeses whole. Cut semi-soft cheeses into cubes or slices. For hard cheeses, use a fork to crumble some of each piece and leave the rest whole.
