Kids’ Party Antipasto Platter




Kids will find it hard to resist these tantalisingly presented vegetables.



  • 2 medium ripe avocadoes
  • Juice of 1/2 lemon
  • 3 drops of Tabasco sauce
  • 2 tbsp sour cream
  • About 1 tbsp finely chopped onion, optional
  • Freshly ground black pepper
  • 1/2 continental cucumber, cut into long sticks and seeds removed
  • 1 medium carrot, cut into long, thin sticks
  • 2 celery sticks, cut into long, thin sticks
  • About 15 Cherry Tomatoes
  • About 20 green or black olives
  • 1 cup of cauliflower flowerets
  • 200g cheddar cheese, cubed
  • 1 slice of ham, 1 1/2 cm thick, cut into cubes
  • 4 hard-boiled eggs, halved
  • About 25 plain rice crackers



  1. Halve avocadoes and remove stones. Scoop out the flesh into a bowl and add lemon juice, Tabasco, sour cream, chopped onion and a little salt and pepper to taste. Using a fork, mash avocado flesh coarsely, mixing it with the seasonings. Refrigerate if not using immediately.
  2. Place the bowl of avocado in the centre on a large platter. Garnish platter with cucumber, carrot and celery sticks, Cherry Tomatoes, olives, cauliflower, cheese and ham cubes, hard-boiled eggs and crackers.

Recipe by: Gabriel Gate`