Creating a Restaurant Experience during Lockdown
I don’t know about you but we are missing the odd outing for either brunch or an antipasto platter & a glass of bubbles at some of our favourite places.
So with the bank holiday weekend nearly upon us, we thought we would share some ideas on how to create the perfect antipasto sharing platters, similar to our favourite at ‘Fuego’ in Fenwick Newcastle as a treat this holiday weekend. I was inspired to do this as my friend Kat purchased an Extra Large Mango Wood Paddle from us with this idea in mind (so thanks Kat for the inspiration!).
Step 2 – Gather a selection of cheeses; soft (brie, goat, roquefort), semi soft (gouda, cheddar), hard (parmesan, pecorino)
Step 3 – Add a curated selection of meats; such as prosciutto, salami, ham
Step 4 – Add some condiments such as mustard, honey, chutney, hummus or dips
Step 5 – Fruits, nuts & olives these are a great way to cleanse the palate. Berries, grapes, figs, apples and nuts (unsalted) are always a great addition and don’t add to your salt intake
Step 6 – Breads & crackers, we like the combination of fresh bread breadsticks and artisan crackers
Feeling Inspired to Create??
If your feeling inspired to create a bit of Antipasto heaven, check out our selection of Serving Paddles as we think this is perfect al fresco dining for a sunny (fingers crossed) bank holiday weekend. If you do create any boards, don’t forget to tag us on any pics #olivesandlilys and have a great weekend.