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Get ready to throw an epic bash with our opulent hors d’oeuvres feast! Set out the apps as part of a casual grazing table or serve them passed for a more formal affair.
What You Get
Beef cocktail weenies
Everything bagel seasoning
Semi-firm cow’s milk cheese
Chicken liver truffle mousse
Endive or treviso
Smoked trout salad
Pickled red onions
Trout or salmon roe
Vanilla shortbread cookies
Chocolate shortbread cookies
What You’ll Need
Egg or melted butter
Salt and freshly ground pepper
Chile flakes (optional)
Everything Pigs in a Blanket
Preheat the oven to 350°F. Line a sheet pan with parchment or foil. Unroll the crescent roll dough and cut each piece into 3 triangles. Place a cocktail weenie at the wide end of each piece of dough and roll it up. Space the pigs on the prepared pan. Lightly brush each pig with beaten egg or melted butter. Sprinkle with the bagel seasoning. Bake until puffed and golden, 15 minutes. Transfer the pigs to a plate with the mustard on the side for dunking.
Ricotta Toasts with Persimmons & Pomegranate
Preheat the oven to 400°F. Line a sheet pan with parchment or foil. Slice half of the bread into pieces about ½ inch thick and cut them in half. Brush both sides with olive oil, season with salt, and toast until golden, 5 minutes. Meanwhile, remove the tops from the persimmons and slice into half moons. Spread each piece of bread with a spoonful of ricotta, and top with the persimmons. Drizzle with olive oil and honey, if using. Sprinkle lightly with salt and grind with pepper. Scatter with the pomegranate seeds and arrange on a platter to serve.
Goat Cheese Stuffed Dates
Make a small slice in each date (but don’t cut them in half). Remove the pit and stuff each date with a pinch of goat cheese. Pick 1 tablespoon of thyme leaves. Arrange the dates on a plate and drizzle with honey, if using. Sprinkle with the thyme leaves.
Cheese, Charcuterie & Crackers
Slice the semi-firm cow’s milk cheese, removing and discarding the rind. Slice the salami into thin rounds. Arrange the sliced cheese, salami, triple-cream cheese, truffle mousse, and crackers on a large platter to serve.
Warm Marinated Castelvetrano Olives
Peel and smash 4 cloves of garlic. Use a peeler or small knife to remove the orange peel in strips. Drain the olives. In a medium sauté pan, combine the olives, garlic, orange peel, 1 teaspoon fennel seeds, ⅓ cup olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and a pinch of chile flakes, if you want some heat. Set the pan over medium heat and cook until the olives and garlic are warmed through, 5 minutes. Transfer to a bowl and serve warm, setting out an empty bowl for pits.
Stuffed Endive with Smoked Trout Salad & Pickled Red Onions
Trim the base of the endive and separate the leaves. Spoon the trout salad into each of the leaves. Top with pickled onions. Arrange on a platter for serving.
Potato Chips with Crème Fraîche & Caviar
Set out the potato chips, crème fraîche, caviar, and trout roe in serving bowls. To serve, top each chip with a small dollop of crème fraîche and a spoonful (see note below) of caviar or trout roe.
Set out the vanilla and chocolate shortbread cookies on a plate and serve.
Note: We recommend serving and enjoying caviar on a non-reactive spoon such as wood, ceramic, mother-of-pearl, or plastic. Reactive metals can alter the delicate flavors of excellent caviar.
Contains: milk, eggs, fish, wheat.