Ingredients:

  • 2 disposable aluminum trays (approx. 11 x 7 inches)
  • 3 cups water
  • 1 lb chilled cooked shrimp, peeled and deveined
  • 12 slices deli roast beef or turkey
  • 6 slices provolone or swiss cheese
  • 4 oz cream cheese, softened
  • 2 tbsp fresh dill, chopped
  • 12 mini croissants or slider buns
  • 1 lb baby carrots
  • 1 bunch celery, cut into 3-inch sticks
  • 1 pint cherry tomatoes
  • 2 medium cucumbers, sliced into rounds
  • 1 bunch broccoli florets, blanched and shocked
  • 1 cup Greek yogurt or sour cream
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
  • 1/2 cup hummus
  • 1 tsp smoked paprika
  • 1/2 cup pitted kalamata olives
  • 1/2 cup cornichons
  • 1 bunch fresh parsley

Instructions:

  1. Pour 3 cups of water into the first aluminum tray and place in the freezer for at least 4 hours or until completely solid.
  2. Mix softened cream cheese with chopped dill. Spread the mixture on mini croissants, layer with deli meat and cheese, and slice into halves or quarters.
  3. Wash and dry the baby carrots, celery, cherry tomatoes, and cucumber rounds. Blanch broccoli florets in boiling water for 1 minute, then shock in ice water to maintain crispness.
  4. Prepare the zesty dips by whisking Greek yogurt (or sour cream) with lemon juice and minced garlic in one bowl, and stirring smoked paprika into the hummus in another bowl.
  5. Assemble the tray by placing the frozen water tray as the base and nesting the second aluminum tray on top.
  6. Layer 'dry' items like mini sandwiches first to act as a moisture barrier, then arrange the shrimp, sliced vegetables, and dip bowls.
  7. Garnish the platter with pitted kalamata olives, cornichons, and fresh parsley before serving.