Things You'll Need
3 small bowls with mustard, mayonnaise and barbecue sauce
3 spreading knives
Cold cuts, assorted, thinly sliced
Cheeses, assorted, thinly sliced
Miniature whole pickles
Roasted bell pepper slices
Marinated artichoke hearts
Two serving forks
Cold cuts are slices of assorted meats that are served at room temperature. Platters filled with such meats are often served at the beginning of German or Italian meals, as part of a Scandinavian-style smorgasbord or for an informal light lunch. The rules for creating the platter are only limited by the size of your platter and the variety of meats you have. Traditionally, cheeses, condiments and pickled vegetables fill out the platter.
Place the three bowls of condiments in the center of the serving platter. Insert a small spreading knife into each bowl. Arrange parsley in between the bowls to create a round shape.
Roll the sliced meats and cheeses into cylinders. Group the meats and cheeses by type. For instance, keep all of the ham or the Swiss cheese together.
Arrange the cylinders of meat and cheese around the condiments in a circle, similar to the rays around a sun. Separate each group of a particular meat or cheese with a thin line of parsley. Depending on the quantity of the meats and cheeses, you can create another circle of cylinders around the first one.
Set large spoonfuls of the pickled vegetables around the outer edge of the meat and cheese circle. Alternate the pickles, roasted red pepper slices and marinated artichoke hearts.
Set two serving forks on one side of the platter with the handles hanging over the edge.
Serve an additional platter with rolls, bread and crackers, if desired.