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!
Top Appetizer Recipes
Recipes provided by SouthernLiving.com
Stuffed Mushrooms With Pecans
1 (16-oz.) package fresh mushrooms (about 24 medium-size mushrooms)
2 medium leeks
1 teaspoon salt, divided
2 shallots, minced
2 garlic cloves, minced
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
1/4 cup fine, dry breadcrumbs
1/4 cup pecans, chopped
2 tablespoons chopped fresh basil
Garnish: fresh basil sprigs
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.
Baked Fig Crostini
4 ounces chopped cooked bacon or country ham
4 ounces crumbled goat cheese, softened
1 tablespoon finely chopped toasted pecans
1 teaspoon chopped fresh thyme
12 fresh figs
1 tablespoon honey
Toasted baguette slices
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.
2 tablespoons butter
1 large sweet onion, thinly sliced
1 medium-size fennel bulb, thinly sliced (optional)
2 tablespoons extra virgin olive oil, divided
12 ounces Brie cheese, trimmed and sliced*
1 1/2 cups fresh blackberries, halved
3/4 cup chopped toasted pecans
2 cups loosely packed fresh arugula
1/4 cup torn basil leaves
2 teaspoons balsamic vinegar
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
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