When it comes to appetizers for parties or gatherings, antipasto is on top of my list. I love having beautifully arranged platters for special events. The different flavors, textures, and colors are so inviting. I created my own version of an antipasto platter for day 5 of #BrunchWeek. (don’t forget to enter the giveaway!)

I chose a bunch of different tastes and textures for this dish. I usually have 3-4 different types of meat, 1-2 cheeses, and olives. For this platter, I added a few items from our sponsor, Cento Fine Foods. Their marinated mushrooms, artichoke hearts, and roasted red peppers brought acidity and brightness to the platter.

Mozzarella is usually my go-to cheese for antipasto and I marinated the mozzarella pearls in olive oil, herbs, and garlic before serving. Let me tell you, these are so delicious!! You can add color with chopped Cento Sun Dried Tomatoes or heat with red pepper flakes. Provolone was the second cheese I added to this platter.

Definitely browse the deli section when planning your platter. For this dish, I used Coppa, Salame, Bresaola and Prosciutto. There are a lot of options these days, and you don’t have to go to specialty stores to find quality Italian meats and cheeses.

This platter was easy to put together, the longest part was purchasing what I needed from the store. Everyone enjoyed it, even the Little One, who went after the salami and bruschettini

Antipasto Platter tips:

• variety: variety is key when creating a platter. You don’t want all of the same meat, cheese or vegetable. Make it interesting for both the eyes and the taste-buds. 
• color: provide appetizers with different color. Eating a plate of all the same colored food, while it may be delicious, is not beautiful. We eat with our eyes first.
• separate liquids: In my antipasto, I love using marinated vegetables. They come in marinating liquid and will probably leak and get everything on the tray wet. Soggy meat, cheese and crackers are no fun. Have bowls or dishes available for these wet items. If you have wet items that just won’t do well in a bowl, make sure to pat them as dry as you can.
• olives: this is an important section all it’s own. Some olives you may serve have pits. Plan ahead and place a bowl on the side for discarded pits. If you choose to do that, eat some olives before your party starts and place a few pits in the bowl, so your guests know what it is for. 
• height: bowls for wet foods provide good varying height. Don’t just lay your meat and cheese and vegetables flat, if you can help it. Cube or chunk cheese, fold or roll meat, add bunches of grapes, grissini standing up in a jar on the side – make it look interesting.
• movement: when placing items on your board, I like to call it “organized chaos”. You don’t want everything lining up in tight little rows. For my bruschettini and taralli, I didn’t line them up, I opened the bag and basically dumped them on the platter (last) so they were contained, but fell where they wanted. The grissini in the back was broken in half and arranged in a spray-like formation. These tricks give the platter movement and make it interesting and appealing.
• guests: pay attention to the people eating. Find out beforehand if there are any food allergies. The worst thing is coming to a party or gathering and finding out you can’t eat anything. If the majority can eat what you’re making, set aside a small, safe plate that won’t get cross-contaminated. Both you and your guests will feel at ease.
• FUN!: platters are a good way to try new things and experience something different. Have fun with it. You’re prepping to have a good time with family or friends. 

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Voodoo Bloody Mary from Girl Carnivore

BrunchWeek Appetizers:
Antipasto Platter from A Day in the Life on the Farm
Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers from The Crumby Kitchen
How to Create an Antipasto Platter from Love and Confections
Kale Salad with Apples, Carrots, Cheese and Capers from Shockingly Delicious
Spring Cobb Salad from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
Asparagus, Sausage, and Onion Quiche from Hezzi-D’s Books and Cooks
Breakfast Stuffed Avocados from Rants From My Crazy Kitchen
Cheesy Ham and Asparagus Frittata from Cooking with Carlee
Egg & Veggie Casserole from The Chef Next Door
Ham & Cheese Hashbrown Frittata from It Bakes Me Happy

BrunchWeek Breads, Grains, and Pastries:
Banana Blueberry Cinnamon Mini Muffins from Sweet Beginnings
Carrot Cake Cinnamon Rolls with Vanilla Cream Cheese Frosting from Love and Confections
Cheddar Sun-Dried Tomato Biscuits from Tara’s Multicultural Table
Cinnamon Toast Crunch Crepes from 4 Sons ‘R’ Us
Coconut Doughnuts from Mildly Meandering
Pull Apart Cinnamon Coffeecake with Chocolate Glaze from Family Around the Table
Grand Marnier French Toast from That Skinny Chick Can Bake
Khachapuri (Georgian Cheese Bread with Eggs) from A Kitchen Hoor’s Adventures
Morning Glory Doughnuts with Coconut Glaze from The Chef Next Door
Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
Shortcut Blueberry Cheesecake Cinnamon Rolls from Big Bear’s Wife

BrunchWeek Main Dishes:
Salmon Quiche from My Catholic Kitchen
Steak and Eggs over Asparagus from Kudos Kitchen by Renee
Sun-Dried Tomato Pesto Chicken Sandwiches from Books n’ Cooks

BrunchWeek Fruits, Vegetables and Sides:
Asparagus and Goat Cheese Tart from Karen’s Kitchen Stories
Breakfast Salad from Caroline’s Cooking
Green Apple Smoothie from The PinterTest Kitchen
Herbed Asparagus-Leek Velouté from Culinary Adventures with Camilla
Roasted Asparagus & Carrots from Amy’s Cooking Adventures
Sweet Potato Hash with Spinach and Sun-Dried Tomatoes from The Redhead Baker

BrunchWeek Desserts:
Hazelnut Pudding Cake from Strawberry Blondie Kitchen
Raspberry Lime Parfaits from Eat Move Make

Until next time, 
LOVE & CONFECTIONS!

Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the #Brunchweek posts or entry.

Welcome to day 5 of #BrunchWeek! The week is almost over, so I had to share one of my favorite appetizers – a cheese board. Cheese boards can be glamorous, elegant, and over the top, or simply styled and satisfyingly delicious. There is such a variety of ingredients that there is something for everyone. An assortment of cheeses, meats, spreads, crackers, fruits, nuts, and much more come together to form a delicious appetizer or snack.

Spreads: Spreads are always fun for a cheese board, and when presented in jars or bowls, it gives height and color to your board. A mix of sweet and savory is good, so it appeals to different guests. Jam, compote, and marmalade are good options, and readily available at stores. Balsamic Onion Jam is absolutely delicious, easy to make, and perfect for a savory addition to some crusty bread. I use a mandolin to evenly and quickly slice the onions, and the KitchenIQ Better Zester to grate the garlic right into the pan.

Honeycomb is a must for me when it comes to cheese boards. Once you have honey with cheese, you never go back. It is delicious, and pairs beautifully with many different kinds of cheeses.

Don’t forget to enter the #BrunchWeek Giveaway!

Balsamic Onion Jam
A Love and Confections original recipe

Balsamic Onion Jam Ingredients:
– 2 tablespoons Butter
– 3 tablespoons Dixie Crystals Dark Brown Sugar
– 1 tablespoon Dixie Crystals Extra Fine Granulated Sugar
– 2 Garlic cloves, grated
– 4 large Vidalia Onions, thinly sliced
– 2 tablespoons Balsamic Vinegar
– Salt and Pepper, to taste


Balsamic Onion Jam Directions:
1. In a large skillet with a tight fitting lid, melt the butter on medium heat. Once melted add in the Brown and Granulated Sugars. Add garlic into the skillet and stir to combine
2. Add onions, stirring to coat in sugar mixture. Place lid on and cook for 20 minutes, stirring occasionally.
3. Remove lid and cook for 10 minutes. After, add Vinegar, Salt and Pepper, and stir to combine. Cook an additional 2 minutes, stirring occasionally, until the onions the liquid is dissolved and the onions are a dark brown. Enjoy!

Until next time,
LOVE & CONFECTIONS!

BrunchWeek Beverages:

• Breakfast Margarita by Forking Up.
• Brunch Sangria Mimosas by The Crumby Cupcake.

BrunchWeek Breads, Grains and Pastries:

• Apple Onion Fritters by Cindy’s Recipes and Writings.
• Breakfast Pizza by Big Bear’s Wife.
• Caramelized Apple & Onion Kolaches by The Spiffy Cookie.
• Cheddar Scones by My Catholic Kitchen.
• Cinnamon Pancetta Waffles by The Texan New Yorker.
• Citrus Rolls by Feeding Big and More.
• Orange Poppy Seed Pancakes by From Gate to Plate.
• Raspberry Lemon Sticky Buns with Lemon Glaze by Sweet Beginnings.
• White Cheddar Cheese Muffin Biscuits by Family Around the Table.

BrunchWeek Fruits, Vegetables and Sides:

• Cheesy Potato Hash by Gluten Free Crumbley.
• Kale and Apple Slaw by Palatable Pastime.
• Key Lime Parfait by The Redhead Baker.
• Lemon Blueberry Parfait by Tara’s Multicultural Table.

BrunchWeek Egg Dishes:

• Baked Egg Boats by Pink Cake Plate.
• Breakfast Enchilada Bake by Making Miracles.
• Caramelized Onion and Apple Frittata by A Day in the Life on the Farm.
• Cheddar & Sausage Frittata by The Chef Next Door.
• Baked Toad in a Hole Breakfast Sandwiches by Sarcastic Cooking.
• Southern Eggs Benedict by The Barbee Housewife.
• Tomato Basil Cheddar Eggs by {i love} my disorganized life.

BrunchWeek Main Dishes:

• Cheddar Cheese Board with Onion Jam by Love & Confections.

BrunchWeek Desserts:

• Lavender-Lemon Madeleines by Culinary Adventures with Camilla.
• Apple Fritter Rings by The Healthy Fit Foodie.
• Individual Fresh Strawberries and Cream Pies by Rants From My Crazy Kitchen.
• Lemon Mascarpone Crepe Cake by The Suburban Soapbox.
• Sugar Cookie Strawberry Shortcake by Jane’s Adventures in Dinner.

Disclaimer: Thank you to #BrunchWeekSponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.