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Entertaining

350 Pins

Beth Crompton

a white plate topped with lots of different types of fruits and vegetables covered in feta cheese

Triple Melon Salad with Blue Cheese and Lemon Vinaigrette.

Melon Ball Salad - Savory Melon Ball Salad with Lemon Vinaigrette

several jars filled with different types of food

Bloody Mary Bar ~ Perfect for a morning brunch

a wooden plate topped with lettuce and other foods

Classic Wedge Salad Recipe

a bowl filled with cheese and pickles on top of a wooden table next to an advertisement

Easy Marinated Cheese Appetizer with Salami & Pickles

8 oz cheddar , cut into small cubes 8 oz Monterey Jack , cut into small cubes ½ C olive oil ¼ C white wine vinegar or apple cider vinegar 1 tbsp dried Italian herbs (or a mix of oregano, basil, and thyme) 2 garlic cloves, minced ½ tsp red pepper flakes S&P, to taste 4 oz salami, sliced or cubed 1 cup small dill pickles, sliced In a large mixing bowl, whisk olive oil, vinegar, Italian herbs, garlic, red pepper flakes, S&P. Add the cheese cubes, tossing gently to coat. Cover and refrigerate for at least 1 hour, or overnight for max flavor.

This may contain: a hand is holding a piece of cheese that says super easy cheese hack on it

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Super Easy Cheese Hack | Charcuterie Tips + Tricks | Summer Picnic Inspo | Appetizer Ideas | Apps

This cheese cutting technique is one of my faves. I can’t remember where I saw this first (if u know, shout it out in the comments), but it’s truly a game-changer for cutting perfectly even cheese slices. Why do you need even cheese slices? Well technically you don’t NEED to make yours even, but it does look beautiful on a cheese board when they are. Plus they look awesome when you stack them in a “deck” like I did here.

AintTooProudToMeg

Entertaining

a cutting board with carrots and peppers on it

an assortment of food is displayed on a wooden platter with olives and bread

Festive Holiday Antipasto Cream Cheese Log Ingredients: 8 oz cream cheese, softened 1/2 cup roasted red peppers, finely chopped and drained 1/3 cup green and black olives, chopped 1/4 cup marinated artichoke hearts, chopped 1/4 cup Parmesan cheese, grated 1/2 tsp Italian seasoning 1/4 tsp garlic powder 1/4 tsp black pepper 1/2 cup parsley, finely chopped (for coating) Fresh rosemary sprigs and cranberries (for garnish) Directions: In a medium mixing bowl, combine the softened cream cheese, roasted red peppers, olives, artichoke hearts, Parmesan cheese, Italian seasoning, garlic powder, and black pepper Mix until all ingredients are evenly distributed. Lay a large piece of plastic wrap on a flat surface. Scoop the cheese mixture onto the plastic wrap and shape it into a log. Wrap tightly