Rustic Appetizer/Mezze/Antipasto Plate

[Ozzydog]

I just bought the most beautiful, LARGE rustic cutting board and have visions of it used as a table runner at an outdoor party filled with all kinds of little appetizers. Of course crusty bread and gourmet crackers, sliced veggies for color, a few chunks of cheese and some cured meats rolled up seem like natural toppings for the board, as do roasted red peppers, olives, dried fruit and nuts. But what else could I include, maybe something involving more of a "recipe," that would separate this board from just your typical meat-and-cheese plate?

A few early ideas:
- Ina's roasted rosemary cashews or this for the nuts: http://www.cooklikeachampionblog.com...d-almonds.html
- These arugula-pistachio pesto crostini: http://www.loveandoliveoil.com/2012/...hio-pesto.html
- a stuffed mushroom of some sort
- a humms or veggie dip of some sort (I'm not crazy about hummus but I also don't think I've found a recipe I love yet - I think I need to be more liberal with the tahini)
- Parmesan Flatbreads with Fennel and Sea Salt: http://www.bonappetit.com/recipes/20...l-and-sea-salt
- Ham and Cheese Croquettes: http://www.food52.com/recipes/15341_..._pimentn_aioli

Ideas? I'd love to hear them. Ideally this would be a beautiful board filled with gourmet finger foods and have a rustic yet elegant feel. I'm picturing something you'd see in a Food and Wine mag of a party at a vineyard or something. you can see why I just had to buy the piece - it's insanely big but it is beautiful and moving me to throw a party just so I can use it!

[margeslp]

Any chance you can post a picture? I can well imagine showcasing a beautiful serving tray with an elegant arrangement of finger foods.

I just posted this recipe on the chickpea post. It has wonderful flavors:

Shrimp and Chorizo Flatbreads

•

Chef Way Garces' recipe found in "Chef Recipes Made Easy" Food & Wine Magazine, August 2006 edition shows us how to use these wonderful pitas in place of the coca dough he would normally use. He also cooks dried garbanzos for the bean puree - we chose a good-quality prepared hummus, fresh shrimp and spicy slices of Spanish chorizo! Serve with a spicy, medium-bodied Tempranillo: 2001 Bodegas Montecillo Crianza. These were great when we made them when we had our mock-elections here at the home, they were very tasty.
SERVES 16 (change servings and units)
Ingredients
• 14 ounces diced tomatoes, drained, 1/4 cup of the juices reserved
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• 1 tablespoon white wine vinegar
• 1 teaspoon chopped thyme
• 1 small shallot, minced
• 1 garlic clove, minced
• 2 tablespoons flat leaf parsley (coarsely chopped)
• 2 pinches crushed red pepper flakes
• salt, to taste
• fresh ground pepper, to taste
• 1/2 cup hummus (good-quality prepared hummus)
• 4 pocketless pita breads
• 1/2 cup thinly sliced spicy chorizo sausage (2 ounces)
• 1/2 lb shelled and deveined shrimp, halved lengthwise (medium to large shrimp)
• 1/4 lb manchego cheese, shredded (1 cup)
Directions
1. 1
Preheat the oven to 500°F and position a rack in the center.
2. 2
In a medium bowl, mix the drained tomatoes and their reserved juices with the olive oil, honey, vinegar, thyme, shallot, garlic, parsley and crushed red pepper; season with salt and pepper.
3. 3
Spread the hummus on the pita breads and top with the chorizo, shrimp and Manchego.
4. 4
Make sure the oven is real hot!
5. 5
Bake directly on the oven rack for about 4 minutes, or until the shrimp are cooked and the cheese is melted.
6. 6
Transfer the shrimp and chorizo flatbreads to a work surface.
7. 7
Using a slotted spoon, top with the tomato dressing.
8. 8
Quarter the flatbreads and serve at once.
9. 9

Make Ahead
The tomato dressing can be refrigerated overnight. Bring to room temperature before spooning onto the flatbreads.

[1grl1by]

There are bean dips that are not hummus that would look lovely. Or what about a red pepper dip or a version of caponata?

[RebelYell18]

Recently I had some a lovely wooden platter served to me at a tapas restaurant. It had: spiced almonds, figs wrapped in Serrano ham, mini piquillo peppers stuffed with a strong cheese (forget what it was unfortunately), and small toasts topped with quince jam and Manchego cheese. It was excellent!

[Anne]

smoked salmon
stuffed cherry tomatoes
Greek cucumber bites
antipasto cabobs
angels on horseback
fig and goat cheese bruschetta
Endive stuffed with goat cheese and walnuts

[LeaHamm]

That sounds like SO much fun! I do hope you will be able to share pictures soon. I have a couple of ideas, but not about WHAT to serve.

My daughter, who worked in a department store Display department, taught me that "Presentation-Presentation-Presentation!" is the sum of many parts. These are only examples meant to illustrate the point.

In their displays they always stressed was adding height to every display.



Choosing the proper accessories adds to the drama, as well. For example:

[margeslp]

[QUOTE=LeaHamm;1660441]That sounds like SO much fun! I do hope you will be able to share pictures soon. I have a couple of ideas, but not about WHAT to serve.

My daughter, who worked in a department store Display department, taught me that "Presentation-Presentation-Presentation!" is the sum of many parts. These are only examples meant to illustrate the point.

In their displays they always stressed was adding height to every display.


Choosing the proper accessories adds to the drama, as well. For example:


Presentation is always my passion with food (learned from a Greek friend) Thanks so much for the tip on height. Makes total sense and is easy to start incorporating.

[Ozzydog]

These are all amazing ideas, thank you! Exactly what I was looking for. Especially those flatbreads - The honeyed tomato topping sounds delicious especially when paired with the shrimp and chorizo. And I totally agree with the comments about the presentation...not my strong suit but I will try to make my plate look photo-worthy and if it is I'll post a pic. Any other rustic app recipes welcome!

[vbak]

When is the party? I so want to be there! I would love to see and eat pepedew peppers stuffed with goat cheese. Very colorful and tasty.

[margeslp]

These are all amazing ideas, thank you! Exactly what I was looking for. Especially those flatbreads - The honeyed tomato topping sounds delicious especially when paired with the shrimp and chorizo. And I totally agree with the comments about the presentation...not my strong suit but I will try to make my plate look photo-worthy and if it is I'll post a pic. Any other rustic app recipes welcome!

BTW: I have served the shrimp in that tomato dressing too-- very tasty

Some more tapas we love:

Tomato Tapas
(to fill 15 mini phyllo cups)
1 large plum tomatoes, seeded and chopped
6 t sun dried pesto
½ cup (2 oz) shredded Italian 6-cheese blend
¼ cup crumbled Gorgonzola cheese
2 T minced sweet onion
½ t. dried basil
½ t. frsh rosemary minced
1/8 t. garlic powder
Freshly ground black pepper

1 package Athens Mini Fillo Dough Shells
1. Combine first 8 ingredients.
2. Place shells on baking sheet or in mini muffin pan
3. Mound tomato mixture into shells
3. Bake tapas at 350*F for 7 to 8 minutes or until cheese melts.

I do next recipe in mini phyllo shells:
Marjorcan Mushroom Tapas
Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup finely chopped shallots
1 teaspoon minced garlic
1 to 2 tablespoons olive oil
3/4 pound mixed fresh mushrooms, thinly sliced -- See Note
2 tablespoons dry sherry or Madeira
1/2 teaspoon salt
1 tablespoon finely chopped fresh thyme or 1 tsp dried
5 English muffins, split and lightly toasted
12 ounces mascarpone or cream cheese -- softened
Almond-Garlic Streusel
1 English muffin
2 1/2 teaspoons olive oil
3 cloves garlic -- minced
1/4 teaspoon freshly ground black pepper
1/4 cup chopped slivered almonds

Preparation:
Cook shallot and garlic in oil over medium-high heat, stirring constantly until tender. Add mushrooms, sherry, and salt; cook, stirring constantly, 10 to 12 minutes or until mushrooms are tender. Stir in thyme, and cook until most of liquid evaporates. Spread muffins with cheese; top evenly with mushroom mixture. Place muffins on a baking sheet. Bake at 350 degrees for 5 minutes or until thoroughly heated. Remove appetizers from oven, and spoon Almond-Garlic Streusel evenly over mushroom mixture. Garnish, if desired. Note: You may substitute button, crimini, oyster, and/or shitake mushrooms for mixed fresh mushrooms. Almond-Garlic Streusel: Place English muffin in container of an electric blender; process until fine crumbs. Combine crumbs, olive oil, and remaining ingredients in a large skillet; cook over medium-high heat 3 to 5 minutes or until crumbs and almonds are golden. Spread on a paper plate or paper towel to cool. Makes 1 cup.




Chicken wings
2 dozen chicken wings
Flour, for dredging
2 tablespoons paprika
Salt and pepper
1/4 cup Spanish olive oil
Pinch red pepper flakes
Bay leaf
2 lemons, halved
10 roasted cloves garlic
1/4 cup chopped fresh oregano
1/4 cup Spanish sherry
2 cups low-sodium chicken broth
Rinse the chicken wings in cold water and pat dry with paper towels. Place flour in a shallow platter and season it by adding paprika, salt and pepper. Toss to incorporate, then dredge the wings in the flour.
Heat oil in a skillet and brown the chicken wings on all sides. Remove the chicken from the pan and set aside on a platter. Add the pepper flakes, bay leaf, lemons, garlic, oregano, sherry, and chicken broth to the pan.
Cook for 2 minutes to evaporate the alcohol. Return the chicken to the pan. Cover the pan and simmer for 15 minutes, or braise in a preheated 375 degree oven for 20 minutes.

[gabbyh]

When is the party? I so want to be there! I would love to see and eat pepedew peppers stuffed with goat cheese. Very colorful and tasty.

LOVE the pepedew idea...I'm addicted to those little cuties

And I'll be there too! Can't wait to see the pic!

~Gail