Snack Plate was invented out of necessity when I went back to work two years ago. After cooking four nights in a row, by Friday my husband and I were both worn out and ready for something easy. The first time was a fluke; we didn’t want to cook, we had a variety of cold cuts and cheeses stashed in the refrigerator for a rainy day, and a tradition was born. Ever since that night, every Friday night has been snack plate night at our house.
Pictured in this photo is Boar’s Head capacollo, Olympic Provisions Cacciatore Salami, home-grown apples, cucumber, goat gouda, jalapeno-stuffed olives, castelvetrano olives, pickled asparagus, Cherry Jalapeno Pepper Jam, Triscuits and a cocktail for the adults.
Other Snack Plate favorites include baked brie, sliced hard salami, Wheat Thins, Boar’s Head prosciutto, Creminelli Wild Boar Salami, honeyed peanuts, sliced fresh oranges, fresh grapes, and sliced avocado drizzled with balsamic vinegar and sprinkled with coarse sea salt.