Party Platters

Here are a couple of party platters we made recently for private functions. One is simply a wheel of Brie with the top rind scraped off and filled with Pesto to which I added some sun-dried tomatoes. It is best if you warm it slightly in an oven so that it gets soft and gooey, then serve with toasted baguette slices.

The other is an antipasto platter chef William created. It consisted of melon wrapped with Proscuitto, Mortadella, Genoa salami, fresh Mozzarella, and some marinated vegetables. These platters are always striking focal points. We served this for a small benefit on our second floor front porch, that has been recently covered with a new awning. A local philanthropist rented the porch and threw a small cocktail party during the Porta Westfalica parade. They made a substantial donation to Gibault High School. Waterloo is sister city to Porta Westfalica in Germany, and every year there is a big German celebration with a parade and lotza hoopla. I've been told that in Porta Westfalica Germany, there is a similar Waterloo festival.