Holiday Antipasto Platter
Nicole Ashcroft

Holiday Antipasto Platter

Ingredients

  • Extra Sharp White Cheddar
  • Marble Cheddar
  • Marinated Green and Black Olives (olive bar at your supermarket)
  • Green Grapes
  • Strawberries
  • Sliced Pepperoni
  • Cracked Pepper Hard Salami
  • Boursin Cheese
  • Stuffed Hot Cherry Peppers
  • Fresh Rosemary Sprigs

Instructions

  1. Slice your block cheese and set aside
  2. Rinse your fruit in water and set on a paper towel to dry
  3. Cut your Cherry Pepper in quarters
  4. Slice the peppered salami in half add ¼ tsp of Boursin cheese and roll into a cone shape
  5. Align all your ingredients on a nice platter and serve with warm sliced baguette or crackers
Nicole Ashcroft
I was accepted into the Johnson & Wales University Culinary Arts Program while I was still a junior in high school where I was given the opportunity to complete my senior year at Johnson and Wales University while receiving full credits for my first year of college. I worked in the culinary industry for twelve years. I was young, eager and wanted to master every part of the industry! I started out as a personal chef for two great families, moved on to catering weddings and working for various restaurants, country clubs & hotels where I worked my way up from Line Cook to Sous Chef and eventually made it to Head Chef. I’ve traveled around the world enhancing my palate and learning about new cultures and their native foods. One thing everyone has in common no matter what part of the world you are from food, it brings people together. #food is love!
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