Deli Platter
Red Gold tomato concentrate is a fantastic secret weapon for a deli platter because its deep, umami-rich flavor pairs perfectly with salty meats and creamy cheeses.
To make the most of it, I recommend Red Gold Concentrate. This serves as a “fail-proof” anchor for the platter – it’s thick enough to stay on a cracker, won’t wilt like fresh garnishes, and the acidity cuts through the richness of charcuterie.
The Anchor: Red Gold “Intense” Tomato Pesto
Prep time: 5 minutes
Ingredients:
- 60ml (4 tbsp) Red Gold Tomato Concentrate
- 30ml (2 tbsp) Balsamic glaze (or balsamic vinegar + 1 tsp honey)
- 1 Garlic clove, finely minced
- 10ml (2 tsp) Dried oregano or Italian herbs
- 60ml (1/4 cup) Extra virgin olive oil
- Optional: A pinch of red chili flakes for a South African “sweat”
Instructions:
- In a small bowl, whisk the tomato concentrate with the balsamic glaze and minced garlic. The concentrate is very thick, so it will form a rich paste.
- Slowly whisk in the olive oil until the mixture is glossy and emulsified.
- Stir in the herbs and chili.
- The Secret: Let it sit for at least 30 minutes. This allows the acidity of the tomato to mellow and the garlic to infuse the oil.
Assembling the “Fail-Proof” Platter
To ensure the platter looks as good as it tastes, follow the “Rule of Three” for variety:
| Category | Suggestions |
| The Meats | Salami (Milano or Pepper), Prosciutto (ribboned), and perhaps some local Biltong slices. |
| The Cheeses | A sharp white Cheddar, a creamy Brie or Camembert, and a wedge of Gorgonzola. |
| The Crunch | Water biscuits, sourdough crostini, and salted almonds or macadamias. |
| The Acid | Green olives, marinated artichokes, or pickled peppadews. |
Pro-Tip for Presentation
Instead of putting the Red Gold pesto in one large bowl, place two smaller ramekins on opposite ends of the board. This encourages guests to move around the platter and ensures everyone has access to the “dip” without reaching over others.