I offered to make an appetizer for a large birthday party for Frantz. The birthday boy’s roots are Haitian.
I asked Greg and Marcy of “Elvis Night” to help me—and to maybe think up a theme.
Greg suggested an antipasto — but, he said, since there are a variety of sliced meats and cheeses in a good antipasto, the colors would tend to be browns, reds, and yellows.
I said maybe we should make a Duck…?
I am thinking of the Wild Turkey antipasto Greg and Olivia made one Thanksgiving.
Undaunted, Marcy and Greg decide we will make an Italian Haitian Island Antipasto in honor of Frantz and his native Island, Haiti.
An Italian-Haitian Island Antipasto.
Haitian flag and all.
Marcy even added a butterfly flying above.
Inspired by the Spirit of the Islands we began assembling the ingredients.
Italian-Haitian Island Antipasto Platter
2 heads large leafy lettuce, to cover the platter.
3 pounds large Idaho Potatoes, one-length-side sliced, to stabilize the palm trees and create levels on the platter.
Carrots loose, peeled, long, thick, and irregular for the palm tree trunks.
Green Peppers cut for the palm fronds.
Yellow Peppers for mounds and rosemary around the palm tree base.
Jumbo Pitted Green Olives create coconuts at the base of the palm trees.
Add some Island radish roses, a few glasses of wine, and an apple sliced down the center with the seeds and skin—rinsed in lemon juice so it won’t discolor—and voila a butterfly!
The recipe and ingredients for Italian-Haitian Island Antipasto Platter is on Blog Bursts.