Grazing Platter with small white bowl of tooth picks
Print Recipe
5 from 19 votes

Grazing Platter

Grazing Platter that will have you sorted for easy entertaining! To make it easy for you, I have included a grazing platter shopping list! 
Prep Time30 mins
Total Time30 mins
Course: Entertaining
Cuisine: Australian, International
Keyword: antipasto, platter
Servings: 20
Calories: 167kcal
Author: Adrianne

Equipment

Ingredients

Grazing Platter

  • 100 grams Hungarian Salami Hot
  • 100 grams Shaved Leg Ham Note 1
  • 100 grams chilli cheddar cheese Note 2
  • 200 grams blue cheese Note 3
  • 130 grams chilli olives Note 4
  • 100 grams peach, mango, apricot chutney Note 5
  • 280 grams artichokes Note 6
  • 100 grams water crackers Note 7
  • 100 grams round butter crackers Note 8

Instructions

Grazing Platter

  • Start by adding your most pick-able ingredients to small bowls Note 10
  • Plate the ingredients 1 by 1 in flat layers around the bowls.
  • Follow this by your cheeses and meats.
  • Add your fruit and vegetables, crackers. Extra cheese, salami and apricots
  • Serve with toothpicks, cheese knives and small forks.

Video

Notes

  • Note 1 It does make a difference which area of the store you get your ham from. It is usually available both in the deli section and the fridge section. I recommend getting it from the fridge section. The reason for this is that it is cut very well and looks presentable on the platter. Deli ham can be a bit hit and miss. It is fine for many purposes and can be cheaper as you can get smaller portion sizes, however, you might get home and discovered it is shredded and not in nice slices like the package ham. It is definitely something to be aware of for this recipe. 
  • Note 2 Your cheese doesn't have to be exactly the same one as mine. Choose a round one at this point as your blue cheese is most likely to be a wedge shape. 
  • Note 3 This relates to the point above. Try and get this in a wedge shape so that your different cheese have different shapes to them for visual contrast on the platter.
  • Note 4 If you are not a fan of chilli, go for plain or stuffed green olives. I like the chilli ones and admit I once even ate one of the floor that I dropped at my friends place!! (They are that good). 
  • Note 5 The Importance here is not so much the flavour of the chutney, but the colour. Go for a red or orange colour as we want diverse pops of colour across our platter. Orange is a good one to use at this point. 
  • Note 6 go for thin crackers here as they contrast with the thicker other type of cracker we are using.
  • Note 7 We want a different type of cracker to our water style one. So for this one choose a thicker, more yellow cracker. I like to use either of these types topz or jatz.
  • Note 8 I assume you won't have the exact same bowls or platter dimensions as me. The way to think about it, use the bowls you have to hold some of the most 'toothpick' type ingredients. I chose my olives and artichokes to begin with. The dips obviously need to go in bowls, fill them up for the dipping!  Plate the bigger bowls 1st, then the smaller ones. 

Nutrition

Calories: 167kcal | Carbohydrates: 12g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 547mg | Potassium: 134mg | Fiber: 1g | Sugar: 3g | Vitamin A: 152IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 1mg