Do you serve samples of any kind? Do you serve these samples on just a regular plate? If you answered yes to these questions, American Metalcraft has the perfect little hammered metal plates for you! These plates are extremely affordable and stylish enough to wow anyone you approach with them. We have oval tasting plates and triangle tasting plates with elevated handles for easy carrying, ready to help you impress your friends, family, and customers. Use these tasting plates for buffets, place settings and any appetizer or hors-d'oeuvre you can think of to create a beautiful, flavorful work of art. So save those regular plates for entrees or desserts and use these stainless steel hammered tasting plates from American Metalcraft for all of your hors-d'oeuvres and appetizers!
Sample the deals that Dean Supply has to offer on our American Metalcraft Tasting Plates! These tasting plates are priced to move, so hurry in or place your online order today!
Another a key for small sampling is having tools on hand, like oil and vinegar bottles to add an extra flavor element to sampling a dish!
Need some hors d'oeuvre ideas? Below are a few ideas of hors-d'oeuvres to serve at your next event and really get people talking! Also, check out our Just Tasting - Mini Appetizer Recipe Book and find new and creative ideas to impress your guests!
1. Preheat oven to 350°. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks, and rinse thoroughly under cold running water to remove grit and sand.
2. Rinse mushrooms, and pat dry. Remove and discard stems. Place mushrooms, upside down, on a wire rack in an aluminum foil-lined jelly-roll pan. Sprinkle with 1/2 tsp. salt; invert mushrooms.
3. Bake at 350° for 15 minutes.
4. Sauté leeks, shallots, and garlic in hot oil in a large skillet over medium heat 3 to 5 minutes or until tender. Transfer mixture to a large bowl. Stir in 1/4 cup Parmesan cheese, next 3 ingredients, and remaining 1/2 tsp. salt until well combined. Spoon 1 heaping teaspoonful leek mixture into each mushroom cap. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350° for 10 minutes or until golden. Garnish, if desired. Serve on American Metalcraft hammered tasting plates.
Preheat oven to 350°. Stir together bacon or country ham, softened goat cheese, finely chopped toasted pecans, and chopped fresh thyme. Cut figs in half. Press back of a small spoon into centers of fig halves, making a small indentation in each. Spoon bacon mixture into indentations. Bake on a baking sheet 7 minutes. Drizzle with honey. Serve immediately with toasted baguette slices on American Metalcraft hammered tasting plates.
1. Preheat oven to 425°. Melt butter in a large skillet over medium-high heat; add onion and, if desired, fennel, and cook, stirring often, 20 minutes or until golden brown.
2. Flour hands, and shape each Pizzetta Dough ball into a 6- to 8-inch round. Place each round on a small piece of parchment paper. Brush with 1 Tbsp. oil. Top dough rounds with cheese, next 2 ingredients, and onion mixture.
3. Place 4 pizzettas (on parchment paper) directly on oven rack, and bake at 425° for 12 to 14 minutes or until golden. Repeat with remaining dough rounds.
4. Toss together arugula, next 2 ingredients, and remaining 1 Tbsp. oil. Add salt and pepper to taste. Sprinkle baked pizzettas with arugula mixture just before serving on an American Metalcraft hammered tasting plate.
*1 lb. store-bought pizza dough and 8 oz. sliced or shredded mozzarella cheese may be substituted.