No Cooking Required Family Recipes & Food Plates - House of Kerrs (2024)

5 from 3 votes

• 1/2 loaf stale italian bread cut into chunks/cubes
• 2 medium tomatoes any you have on hand, diced or about 8-10 cherry tomatoes
• 1/4 red onion thinly sliced
• 1/2 cup extra virgin olive oil enough to generously coat the ingredients
• 4 tbsp red wine vinegar half as much as the oil you've used
• 1 ball buffalo mozzarella tear into small chunks (*substitute with whatever fresh cheese you have on hand, like bocconcini)
• 4 leaves fresh basil chopped, to taste (or used dried basil)
• coarse salt and ground black pepper to taste
• freshly grated parmigiano reggiano cheese to taste
• water

• Add stale bread chunks to a bowl filled with a bit of water. Swish around about 10 seconds then remove & add to your salad bowl.

  

• Grab your tomatoes, squeeze out juices into your salad bowl then add in.

• Add your red onion, buffalo mozzarella & basil.

• Drizzle olive oil and pinches of salt & pepper to taste. Toss well, cover & refrigerate about an hour to let flavours mix together a bit more. *Refrigeration is optional - we've also enjoyed this one immediately after prep* Sprinkle with freshly grated parmigiano reggiano cheese just before serving. Buon appetito! TAG: @House_of_Kerrs #LaCucinadiKerrs on IG if you try!

  

• 1 ball fresh burrata ball
• spring mix greens *enough to cover area around the burrata ball*
• extra virgin olive oil
• balsamic reduction glaze
• your favourite antipasti *we used jarred roasted red peppers, pickled beets, mixed olives, jarred artichokes*
• mix of olives
• coarse salt + ground black pepper *to taste*

• Add spring mix to your platter then place the burrata in the center. Add more spring mix if necessary to surround it and fully fill the plate.

• Add & arrange your antipasti on top of the spring mix as you desire.

• Drizzle olive oil & balsamic glaze over top of the burrata and spring mix/antipasti combo. Sprinkle coarse salt + ground black pepper, to taste.

• Serve with your favourite sliced artisan bread or crostini Buon appetito!

  

5 from 3 votes

• 1 cucumber diced in large chunks
• 2 medium tomatoes diced in large chunks
• 1 red pepper chopped in chunks
• 1/2 red onion chopped in chunks
• 1 can Chick peas rinsed & drained
• fresh parsley or arugula chopped, to taste
• 3/4 cup feta cheese in brine or other

Greek Dressing - double up ingredients to have extra on-hand

• 4 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 clove fresh garlic minced
• 1 tsp dried oregano
• 1 tsp Dijon Mustard
• 1 pinch each coarse salt & ground black pepper

• Dressing: add all ingredients to a small bowl & whisk or use a dressing emulsifier.

  

• Salad: throw all of your chopped veggies, feta in a large salad bowl. Add dressing, toss & finish with parsley/arugula. Refrigerate or serve immediately. Pairs nicely with fresh pita bread and/or BBQ meats! Enjoy!

  

• 4 handfuls of fresh Arugula (or Spring Mix)
• 1 small fresh fennel bulb sliced thinly
• 1/2 cup Pecorino or Parmigiano Reggiano Cheese freshly grated
• 1 lemon

Lemon Vinaigrette Dressing

• 4 tbsp olive oil
• 2 tbsp red wine vinegar
• juice of 1/2 a lemon
• coarse salt & ground black pepper to taste

• Add arugula to a large bowl or family-style platter. Toss sliced fennel over top & mix with dressing and salt + pepper.

• Sprinkle pecorino or parmigiano cheese over top & lemon wedges for garnish. That's it!

  Buon appetito! Tag @House_of_Kerrs on Instagram!

  

• 4 handfuls Arugula + Spinach mix *if your party size is larger, use 1 extra handful per person*
• 1 large fresh Burrata ball rip into small parts
• 5 fresh figs cut in half
• ½ cup candied pecans chopped
• Extra Virgin Olive Oil to taste - enough to drizzle over salad and have a light coating
• Balsamic reduction glaze to taste, drizzle over salad
• coarse salt + ground black pepper to taste - a few pinches will do

• Place arugula + spinach mix on to the platter. Add ripped Burrata pieces and sliced figs.

• Drizzle with olive oil, then balsamic glaze (to taste, and enough to lightly coat your salad portion). Add chopped pecans then sprinkle a few pinches of salt + pepper. Toss before serving. Buon Appetito! Tag us @House_of_Kerrs on Instagram if you try!

  

• 6 handfuls fresh arugula *1 handful per person, so add more if needed*
• ½ cantaloupe ripened, scooped into balls or chopped into cubes
• ½ honeydew melon ripened, scooped into balls or chop into cubes
• 6 thin slices of prosciutto tear apart
• 4 leaves fresh basil chopped
• 8-10 small (*fresh mozzarella*) bocconcini balls or 6-8 bocconcini medallions *we use TreStelle*
• Extra Virgin Olive Oil *2-3 tbsp - drizzle*
• Coarse Salt + ground black pepper *to taste*

• Add arugula to platter & top with melon balls/chunks, torn prosciutto & bocconcini - space out evenly.

• Drizzle olive oil over the salad & sprinkle with salt + pepper. Garnish with the fresh, chopped basil. Drizzle balsamic glaze over top right before serving. Buon appetito!

  

5 from 3 votes

• 3 semi-ripe peaches cut in quarters
• 12 leaves fresh basil 1 leaf per peach slice
• 12 slices Bocconcini Medallions *we use Tre Stelle - if you can't find similar, use 1 ball of Buffalo Mozzarella & cut into slices, then in halves*
• 12 slices prosciutto thinly sliced
• *Optional: Balsamic Glaze*

• Cut pitted peaches into quarters (semi-ripe are easier to cut than super ripe). Lay basil leaf on one fresh cut side of the peach, then a bocconcini medallion on top. Fold 1 slice of prosciutto length-wise, then wrap around the peach-leaf-cheese combo from one end to the other. Hold in place with appetizer skewer. Refrigerate until ready to serve.

  

• *Optional - drizzle with balsamic glaze right before serving. Recipe renders 12 skewers, and about 4 servings (based on 3 appys per person). Increase ingredients according to number of people in your gathering. Buon appetito! Tag us @House_of_Kerrs if you try!

5 from 3 votes

• 4-6 handfuls Spring Mix Salad *1 handful per person*
• 1 ball Buffalo Mozzarella Cheese tear into small pieces
• 2 medium ripe peaches sliced
• 2 medium tomatoes any, sliced *we used "co*cktail" tomatoes*
• Extra Virgin Olive Oil to taste, enough to drizzle over salad
• Balsamic Glaze to taste, enough to drizzle over salad
• Coarse salt & ground black pepper to taste
• 4-6 leaves fresh basil some chopped, some intact

• Layer platter with spring mix. Add tomatoes + peaches, then add ripped mozzarella. Sprinkle chopped basil evenly over salad. Drizzle olive oil - enough to generously coat ingredients- then add a few pinches of salt + pepper evenly over top.

• Just before serving, drizzle balsamic glaze in a swiping zig zag motion over salad. Garnish with fresh basil leaves & serve family style. Buon appetito! Tag us at @House_of_Kerrs on Instagram if you try!

The Base

• Pistachios *no shell, lightly salted - we used Wonderful*
• Pretzel bites *for a nut-free base - we used Goldfish pretzels*

Charcuterie Food Skewers

• cantaloupe cut into slices
• honey dew melon cut into slices
• Raspberries
• Red Grapes seedless
• Blueberries
• co*cktail Bocconcini cheese 2 per skewer/jar
• Fresh basil leaves
• Mini pickled cucumbers "Cornichons" *we use Maille or Stonewall Kitchen*
• Prosciutto thinly sliced
• Genoa Salami thinly sliced
• Baby Figs Cut in half
• Green Olives *pitted - we used Bertolli's "Tuscan" version
• English Cucumber *sliced in circles
• Radish *cut into half-moon shape*
• Yellow Cheese *we use Babybel (light minis) or cut Friulano Cheese*
• Cauliflower *to make purplish-pink, add cut cauliflower to a jar filled with pickled beet juice the night before you make these*

Stand Alone Vegetables

• Mini Cucumbers Cut in quarters, length-wise
• Yellow Bell Peppers Cut into thin strips, length-wise
• Sugar Snap Peas sliced & opened down the center to look like flower leaves; we like the stringless ones by MANN'S

Crackers & Garnish

• Rosemary & Sea Salt Flatbreads *from Longos*
• Bread Sticks *broken in half - we love Bertozzi's Whole Wheat sticks*
• Fresh Rosemary Sprigs *1 per jar; fresh dill & chives would work as a substitute*

Jarcuterie Prep

• Cut your vegetables, fruit & cheeses and lay out on one large board or platter with all other ingredients before you begin building your Spring Jarcuterie board.

  

SPRING Word Fruit Kebabs, Flower-shaped Cheese & Berry Skewers

• Use your mini fruit/veg cutters to spell S-P-R-I-N-G, alternating between the cantaloupe & honey dew. You could also spell things like EASTER or your child's name for their BIRTHDAY!

  Take your skewer, and add bocconcini, basil, your fruit word, basil, then another bocconcini!

  

• Take your sliced or unwrapped cheese + English cucumber slices & cut out flowers with a food cutter. Skewer the cauliflower, cheese + cucumber flowers & radish on a stick (*NOTE: you may need to cut the skewers shorter to fit nicely in your jars*).

  

• Add your favourite berries to another skewer in whatever pattern you fancy. We made ours starting with a raspberry, then 3 blueberries & finished with a red grape (which is hard to see in the image because it's at the bottom of the jar).

  

Cured Meats & Condiments Skewers

• Fan the salami & prosciutto, then skewer with your mini figs & top with a large green olive or Cornichons.

  

How to Build Your Spring Love Jarcuterie Board

• *Optional: add adhesive jute to the outside of each jar by premeasuring the length to fit around the circumference & then doing a rolling stick-on.

  

• Add your no shell pistachios or nut-free pretzels to the base of each jar. Then, add your pre-made meat, cheese, veg & fruit skewers/kebabs (*I added the SPRING word kebab last to keep it at the front*). Finally, add loose foods - cucumber, peppers, bread sticks, flatbreads, green garnish - staggering & playing around with them until you like where they land. Pop in your favourite Spring flower for added elegance! That's it! Fun, right?! Enjoy these Spring Love Jarcuterie Board appetizers!

  

If you loved making this Spring Love Jarcuterie Board as much as we enjoyed sharing it with you, tag us @House_of_Kerrs on social & share your creations with us!

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