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Antipasto Platter - Cheese Lovers Platter

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Antipasto Ingredients

South Cape Persian Fetta (served in a bowl)
Australian Gold Pepper Swirl cheese
South Cape Bocconcini wrapped in prosciutto
Sliced salami and/or prosciutto
Olives
Cherry Tomatoes
Gherkins or Cornichons
Carrot, celery and/or red capsicum sticks
South Cape Cheese Twists or Crispbread

Method

Arrange cheese, sliced meats, olives and vegetables on a large platter and serve with cheese twists or crispbreads.

Cheese Lovers Platter Ingredients

Tasmanian Heritage Traditional Camembert
King Island Dairy Surprise Bay Cheddar
King Island Dairy Endeavour Blue
Smoked almonds
Fresh dates
South Cape Quince Paste
South Cape Classic Crispbreads
Fresh fruit – grapes, pear, apples
Fruit bread

Method

• In general, allow 20-30 grams of each cheese per person, but no more than a total of 100-120 grams per person.

• Remove most cheeses from the refrigerator at least 30 minutes before serving to allow them to come to room temperature. For whole wheels and large wedges, cut only what you expect to use and return the remainder to the refrigerator.

• Arrange them on the serving plate with accompaniments alongside but not touching the cheese. It’s best to use a larger plate that gives guests plenty of room to manoeuvre the cutting of the cheese.

• For firm cheeses served in wedges, cut a couple of ‘starting slices’ to prompt guests as to the best way to cut the cheese.

• Cover loosely with a damp tea towel or plastic wrap until serving time.



For more cheese recipes and information
go to www.cheesematters.com.au
your complete guide to cheese.
Antipasto Platter