Here are my top tips for how to make a nibble platter
- Source some large white, flat platters, as long as they are all white you can vary the shapes and sizes for an eclectic look
- Avoid any dishes which have a high rim on them as they are difficult to fill
- Wash the dishes before use and dry well, place in the fridge to chill before use (or in a 50 degree oven or warming drawer for a hot platter)
- Cut the food to bite size pieces or for cheeses have one small knife per item that needs cutting on the plate
- Put sauces or semi-liquid foods into white soy sauce dishes
- Stack the foods around the platter, mix up the colours as much as possible (ie don't put all green foods together)
- Use smaller foods like nuts and olives to fill in your gaps and create a full-looking plate of food
- Stack up some tea plates next to the platter with a pile of napkins
Voila!
What can I put on a nibble platter?
Mediterranean: Sun dried tomatoes, olives, feta cheese, anchovies, capers, hummus, Turkish bread, toasted pita pockets, stuffed pepper dews, dolmades, felafel, tzaziki (yoghurt dip), fresh tomatoes and grapes
Ploughman's Lunch: Aged cheddar, smoked and cream cheese, chutneys, hearty wholemeal bread chunks, pickles, tomato wedges, carrot and celery sticks.
Hot Platter: Potato wedges, mini savouries, quiche slices, pizza pieces, felafel, meatball, dipping sauces such as tomato, Thai chili and yogurt sauces.
Piece of Provence: Brie, Camembert and blue cheese, grapes, baguette slices, asparagus spears, dried or fresh figs and dates.
On my platter above: avocado, mushroom quiche, guacamole, ham, chutney, tomato, wholemeal crackers, caramelised onion, dried figs, dried dates, creamy blue cheese, mini brie, fresh pineapple, grapes
