Easy, Casual Hors d’Oeuvres

Easy, Casual Hors d’Oeuvres

It’s always nice to have hors d’oeuvres that you can have totally prepared before your guests arrive and that you can simply set out and not have to worry about them being passed or staying hot.  A simple fruit and cheese plate and veggie crudités platter are always great options, but too often the presentation is lacking making them seem like boring options. 

Fruit and Cheese Plate

-3 to 5 Different Types of Cheeses (Today I used an Herbed Goat Cheese Roulade, Fromage D’Affinois-hands down my favorite brie, Manchego and Dill Havarti

-Red and Green Grape Clusters or Fresh Berries

-Herbs for Garnish (Today I used a Variegated Sage, Chive Blossoms and Chervil)

Arrange the soft cheeses on your plate and be sure to have a cheese spreader/knife for each one.   Slice the firmer cheeses and fan out on the plate.  Mound your grapes in the middle and tuck herbs all around.

Cracker Platter

-2 or 3 types of crackers or sliced baguettes(Today I used Everything Flatbreads and Rosemary Crackers

-Marcona Almonds

-Herbs for Garnish (Today I used Variegated Sage and Chervil)

Place a white cloth napkin on a platter and arrange the crackers on top.  Mound the  nuts beside the crackers and tuck herbs in along the side.

Veggie Crudites Platter

-2 bunches Multi Color Baby Carrots (blanched, optional)

-8 Mediterranean Cucumbers or 2 English Cucumbers cut into sticks

-1 Head Cauliflower, cut into florets (blanched, optional)

-1 Head Broccoli, cut into florets (blanched, optional)

-1 box Red Grape Tomatoes

-1 box Yellow Pear Tomatoes

-1 Bag Haricots Verts, stem end trimmed (blanched, optional)

-1 bunch Easter Egg Radishes, halved if large

-Herbs and Greens for garnish (Today I used Rainbow Chard, Chervil and Chive Blossoms)

Arrange the chard on the bottom of the platter.  To blanch the vegetables drop them in boiling water for a few seconds and then place them in a large bowl filled with ice and water.  Drain them well on a dish cloth.  Cluster the veggies in groups.  This gives the most color pop in my opinion.  Tuck herbs in around the sides

Low fat Dip

-1 container Fat Free Greek Yogurt

-1 block Cream Cheese

-1 bunch Dill

-1 Shallot

-1 Carrot, grated

-1 clove Garlic

-a few Basil leaves

-a handful of Parsley or Chervil

-Kosher Salt

-Freshly Ground Black Pepper

-Grated Parmesan Cheese (optional)

Combine all ingredients in the bowl of a food processor and puree until well combined.  Pour into a bowl and garnish with herbs.