Great things happen when a charcuterie board or cheese plate is enjoyed with friends. It opens the way for sharing - a sort of breaking of bread that doesn't happen as often anymore in our culture. It's not about large portion sizes, but about grazing and talking and laughing. Some might call it fellowship.
It's always a good thing.
Here are some of the pictures of my hosted appetizer and hor d'ourve settings. Consider it visual recipes (although there are some simple instructions to a few) as there's no right or wrong per se, but there can be awful pairings. It is the host's responsibility to set the table in a way so that excellent pairings naturally happen and to encourage some creativity, too. Food is an experience.
“The difference between an hor d’ourve (or a canape or amuse bouche) and an appetizer isn’t much. The difference has become muddled, but consider the former as a one-bite morsel to be eaten “in the hand” whereby the latter is a small item that might require a plate as it might take two to three bites. ”
The Tasting Table
Wine and cheese is a classic pairing, but what about coffee and cheese? Surprisingly, it's an excellent pairing that warrants a try. Cover the main categories with food - aged cheese with softer variety, fruit that is both sweet and sour, savory crackers and sweet dried fruit, pickled elements like antipasto - and then choose some coffees. Try a juicy African single-origin and a nutty Latin blend. Brewing in presses is encouraged for the best results and it encourages sharing as you pass around the coffee. Add some small plates and little demitasse cups to slow your guests down, and it's a tasting party.
The same also applies for a wine and cheese tasting. Aim for short pours - preferably an ounce per pairing - or even if you are solely serving one red and one white, try to pour three to four ounce pours. It allows you to be a responsible host and your guests an enjoyable time.
“Pairing tip - if you’re unsure, choose a cheese and a wine from the same place of origin or region. There’s a good chance that because each are grown with the same agricultural influences, it will pair nicely. Just be careful to not compete vintages (aged with aged) as too much of a good thing can be not so good.”
Formal Parties
The formal table might look a bit more formal than a tasting table. Little labels might used, the plating might be more intentional, and the food is typically more labor intensive and served both hot and cold. The ingredients might also be a bit more special - with a showcase of one or two items that are a treat to enjoy.
There is a fine, but glaring line between classy and pretentious, so be mindful. Guests need to feel comfortable, yet special - not uneasy to a point where they are too scared to touch the food. Approachable is key.
Consider your tools. Are there enough appetizer plates for both savory and sweet, or for guests that might want a fresh plate? Do the utensils match the service (cheese knives) and is there properly sized cutlery for items that might require more than one bite? Napkins and cutlery should all be sized accordingly to keep it looking cohesive.
Recipes
Petite Grilled Cheese - Slice a baguette into 1/2 inch slices, spread a thin layer of mayo on both insides of the bread (do not use butter), add herbed chevre with arugula and sauteed cremini mushrooms, close and brown in a non-stick skillet with EVOO. Serve warm (can be kept warm in the oven at 200°F) or with small mason jars or cups of tomato soup.
Roasted Potatoes - Parboil new potatoes and let cool to the touch, wrap bacon or turkey bacon around potato and secure with small skewer (ensure it has been soaked first or it will light on fire in the oven), place on parchment-lined baking sheet and drizzle lightly with EVOO, season with spices (I like black pepper and a pinch of thyme), bake at 350°F for 20 minutes or until bacon is crispy. Serve with spicy mustard.
Mini Stuffing - Make your favorite recipe of stuffing, but add a bit more chicken stock and 1-2 eggs until it can be rolled into 2" balls. Evenly space out on a parchment-lined baking sheet and bake at 350°F for about 25 minutes or until a toothpick comes out clean (I just break open a tester at the 20 minute mark). Serve with cranberry sauce.
Bruschetta Crostini - Slice a baguette into 1/2 inch slices, spread pesto on one side, top with 2 slices of cocktail tomato (slice and lay out on cheesecloth first to remove excess liquid) and a shaving of Parmesan cheese. Plate and add a leaf of basil to each and drizzle lightly with EVOO before serving.
