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Big crowds call for big servings, and that's exactly what you get when you put together the perfect snacking board for your next get together. To start things off, we recommend you channel your inner Francophile with a selection of excellent cheeses. From there, the board is your oyster.
Mighty meats and salty seafood
Go for a mix of soft and hard, like Beaufort and brie. Source: Plat du Tour
A favourite around coastal Greece, find the freshest catch you can and marinate overnight for these tender beauties.
Source: Armelle Habib
An almond, inside a prune, inside a slice of prosciutto with some preserved lemon and sage to jazz things up a little, and you've got a devil on horseback. A 70s British platter favourite, it's time to bring them back to your entertaining trays.
3. Traditionally, pickled sardines made in coastal French villages would take days to prepare, but this version just needs a night of marinating and you're good to go.
This recipe uses prosciutto plus you get an extra salty tang and sharpness from preserved lemon which works so well with the sweet prune and crunch of almond. Source: Benito Martin
Best served piping hot with mayonnaise or aïoli, you can't go wrong with this mix of creamy potato, earthy cavolo nero and salty prosciutto.
Source: Alan Benson
Quick to oven bake and topped with breadcrumbs, chilli and herbs, you can eat these anchovies hot or cold, making them perfect for a large platter.
This salmon gravlax makes a stunning party platter, especially when presented with its delicious accompaniments – the creamy dressing, homemade pickled cucumber and toasted rye bread.
Olives that pop
Salmon gravlax with Dijon crème fraîche dressing and pickled cucumbers Source: Petrina Tinslay
A very handy platter recipe to have on hand, as these can be bulk-stuffed and left in the fridge until the time arises. Tell stress to get stuffed.
Source: Benito Martin
Stuffed with pork, veggies and spices, you'll need to pick out the biggest olives you can find, so as to get as much of the mixture inside them. A popular wedding food in Italy, but we're not going to stop you serving these for any old reason!
Crackers and nuts
Olive ascolane is a popular wedding food in Italy. Source: Getty Images
Straightforward to make, yet they look and taste just like the ones you buy (if not, better).
Source: Benito Martin
Just 25 minutes and you've got a cup filled with these twisted platter essentials. Perfect for dipping or just crunching on by themselves.
Dirty Bloody Mary Source: Petrina Tinslay
These aromatic and extremely moreish nuts bring together rosemary, orange, cumin and salt in a wonderful combination. They are dead-easy to whip up and certainly deserve a place on your platter.
Source: Alan Benson
Pair these nutty, slightly sweet crackers up with a soft cheese or creamy dip and you'll regret not opting for homemade sooner. They'll keep in an airtight container for 2 weeks, so bake some extras and snack away after the party!
Pass the cheese, please
Source: Alan Benson
Marinate your cubed feta at least a week in advance so the herbs have the opportunity to pass on all their flavour. The oil will go solid in the fridge, so leave for an hour on the bench before serving up.
Source: Alan Benson
Served alongside fresh figs and a delicious rhubarb dipping sauce, these fried gems bring out the sweet side of cheese, and pair excellently with salty meats and olives.
Source: Prue Ruscoe
Have the serviettes on hand, this cheese, garlic and olive medley can get a bit oily (but what's a good platter without some messy fingers?). Have the mozzarella at room temperature before serving.
Veggies that'll steal the show
Source: Sharyn Cairns
Consider this recipe as a base for whatever flavour you're craving. Go nuts and replace the leeks with fennel, greens, carrots or tomatoes. Add fresh herbs, spices or bits of bacon, it's your platter!
Source: Ashley Rodriguez
I mean, is there really much that needs to be said to convince you to have this on your platter? The blue cheese / ricotta mix is creamy and sharp and goes amazingly with the baked zucchini.
Stuffed zucchinis Source: Chris Chen/Feast Magazine
The roasting, pickling and added oil ends up making a more antipasto-style of pickle, like those you buy from the delicatessen. They’re perfect for picnics!
Roasted pickled eggplant Source: Murdoch Books / Alan Benson
Smaller cucumbers are the way to go with this recipe, given their lower water quantity. Feel free to experiment with spices, you could use whole chillies, garlic cloves, bay leaves, turmeric and strips of lemon zest.
Dip it good
Source: Alan Benson
A chunkier version of this smoky Middle Eastern classic dip, grab yourself a vibrant assortment of capsicums, pomegranate and herbs and dip away.
Source: Chris Chen
A log-shaped paste wrapped in a fig paste - if this isn't on your board, then is it a antipasto platter?
Fig paste (pasta me syko) Source: Sharyn Cairns
If store-bought mustard just doesn't cut it for you, try this horseradish-infused version which really packs a flavour kick.
Source: Alan Benson
When excess whey is removed from salty yoghurt, you get this beautiful stuff, a velvety, cream cheese-like spread that is made for olives, tomato and cucumber. It's also very easy to make, just leave a few hours for it to stand.
And if you need even more inspiration...
Source: Alan Benson
A mix of some of Greece's best finger foods and nibbles, either go for the whole array or pick what takes your fancy.
Source: Lottie Hedley
