New Year’s Eve is one of my favorite nights of the year because it’s always been a family holiday for me – where you stay up late stuffing your face and playing cheesy board games, then countdown to watch the ball drop in Times Square.
This year I’ll be serving a nice simple Antipasti Platter. It’s one of my favorite go-to party foods because it’s so EASY. After a busy Christmas, I’m ready for a little easy in my life!
Not sure what to include? Try sticking with a theme by country. For Spain you could serve Chorizo and Sobrasadas sausages with some Manchego and Cabrales cheese. Serve with a nice Spanish Rioja or a spicy Sangria to drink…
Italian sausages and cheeses are so easy to find though – even in a small town. If you don’t live near a great Butcher or charcuterie, try the deli in your local grocery store. Boar’s Head offers a wide selection of Italian sausages both at the deli and in pre-packed links.
To make it easier on your guests, cut similar items slightly differently, i.e. one sausage into rounds and the other on a diagonal, or one cheese in cubes and the other in slices. This way, even if the guest can’t remember what something was called, they can easily remember which sausage they preferred by shape when headed back for seconds.
Don’t forget to grab a bottle of Chianti or Valpolicella to ring in the New Year!
1 loaf baguette, multi-grain if you can find it
½ lb. Sopressata
½ lb. Genoa Salami
¼ lb. Prosciutto or Capicola
½ lb. fresh mozzarella, sliced or small Bocconcini
½ lb. nice sharp Provolone
A jar of artichoke hearts
Small container of jam like Spiced Fig and Pear Preserves
Arrange all the sliced meats and cheeses on a serving tray or a large cutting board.
Thinly slice baguette on a bias, and toast in a 350 degree F oven for 7-8 minutes until crisp.
Add to your platter. Serve with the preserves and artichoke hearts alongside.
* For more options try including some beautiful Italian olives, some roasted red peppers, grapes, figs, bruschetta topping, some slivers of nice aged Parmesan, an assortment of nuts, or perhaps a bowl of Arugula tossed in a light balsamic vinaigrette.
Need a little more inspiration? Check out my friend Ann’s Sicilian Antipasti Platter over at Cooking Healthy for Me.
What are you serving New Year’s Eve?