ANTIPASTI TRAY

Think of this as Kentucky-meets-italy. You’ll want to include toothpicks or small forks with the small plates guests will use to collect the meat, cheese and vegetables from the tray. If you only have room on a buffet for one tray, this offers a good variety of bites.

CHIFFONADE DRESSING

• ¼ cup basil

• 1 cup balsamic vinegar

• ½ cup sugar

• 1 wedge of lemon juice, squeezed

• ½ cup Bourbon

NIBBLES

• ½ pound sliced salami

• ½ pound lightly cooked asparagus spears

• ½ pound cubed Mozzarella

• Cherry tomatoes

Combine all the ingredients for the dressing in a jar and shake to mix. Drizzle the mixture on the food and use the remaining for dipping.