There is no need to rush or to prepare several types of appetizers when you are having guests over at the cocktail hour or for dinner. Instead go with a crowd-pleaser and put on your coffee table a grazing board. Since you are certain to find all the ingredients that you need at a good delicatessen near you, you can pull it off even at the last minute. You save more time since no individual bite assembly is required. When you shop, assume that one board will feed 4 to 6 persons as appetizers.
Chantelle Grady of the blog Little Things proposed in the Montreal issue of Relish three killer compositions. Relish is her food digital magazine.
The first option is a classic. You can serve pâté de foie with caramelized onions and toasted bread. For a non-fuss version, check out the caramelized onions recipe by Chuck Hughes that he puts in his grilled cheese sandwich.
You can’t go wrong with serving baked Camembert or Brie. It is so good that I suggest that you keep one ready to bake in your freezer all the time. Jamie Oliver bakes his directly on the wooden cheese box. Other chefs line a baking dish with parchment paper. I use a Brie baker because it is easier to serve the warm wheel of Camembert or Brie in a dish. Chantelle served her version with Serrano ham and toasted bread.
The third board displays pork terrine, mustard (you can serve a few), gherkins again on toasted bread. You can go a step further by offering a mustard selection. For the cornichons, I adore the Maille Tarragon & Vinegar gherkins. If you prefer sweet cornichons to the sour ones, try Maille Mini & Crunchy gherkins.
SOURCING:
+ Montreal issue of Relish produced and photographed by Chantelle Grady from the blog Little Things
+ Beautiful baked Camembert recipe by Jamie Oliver
+ Baked Camembert and Herb Oil by Roger Mooking
