Whether you need an easy appetiser or a full meal, the antipasto platter is an ideal solution. Artfully arrange a Le Creuset Cheese Platter with an abundance of charcuterie, fresh produce, cheese straws, smoked trout pâté, and any other snacks of your choice. With a plate this full of variety, everyone can dig in!
- A selection of charcuterie (salami and prosciutto works well)
- One or two cheeses of your choice
- Cherry tomatoes
For the cheese straws
- 1 roll puff pastry, thawed
- 100g Parmesan cheese, grated
- 1 egg, beaten
For the smoked trout pâté
- 200g smoked trout, chopped
- 1 cup sour cream
- ½ cup plain cream cheese, at room temperature
- 1 tablespoon lemon juice
- salt & pepper to taste
To make the cheese straws, pre-heat the oven to 180°c and line a baking sheet with greaseproof paper.
Roll the pastry out on a floured surface then scatter ¾ of the Parmesan over half of the pastry. Fold the pastry over to cover the cheese then roll out again.
Slice the pastry into long strips (approximately 2cm wide).
Twist the pastry and place on the baking sheet. Brush with the egg then scatter over the remaining cheese.
Place the baking sheet in the oven and allow the cheese straws to bake for 10-12 minutes until they are golden brown and cooked through.
Remove from the oven and allow to cool slightly before serving.
These straws can be made ahead and kept in an airtight container for 3-4 days before serving.
To make the smoked trout pâté, combine half of the trout with the remaining ingredients in the bowl of a food processor and blend until smooth.
Scrape the mixture into a bowl then fold in the remaining chopped trout.
Transfer the pâte to a ramekin and cover with cling film.
Place in the fridge for at least 2 hours but up to 2 days.
Recipe and image courtesy of Alida Ryder.