Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush both sides lightly with olive oil, and toast 8–10 minutes until golden and crisp. Let cool on a rack.

Smoked salmon canapés assembly

In a bowl, mix cream cheese, lemon zest, and half the chopped dill until smooth. Spread about 1 tablespoon of the cream cheese mixture onto each toasted baguette slice. Fold a slice of smoked salmon on top, add a few capers, a sprinkle of black pepper, and a small sprig of dill. Arrange on a platter and refrigerate until service.

Fig-prosciutto crostini assembly

On remaining toasted baguette rounds, spread a thin layer (~1 tsp) of ricotta. Top each with a quartered fresh fig (or 1/2 tsp fig jam), a folded slice of prosciutto (tear to fit), a drizzle of honey (about 1/4 tsp per crostini), and finish with a few microgreens or a small arugula leaf. Arrange on the same platter or a separate board.

Prestige Items (Seared Scallops with Lemon-Butter & Truffle Mushroom Tartlets)

Seared scallops

Pat scallops very dry with paper towels and season both sides lightly with sea salt and black pepper. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams and oil shimmers, add scallops spaced apart (work in 2 batches if necessary). Sear 1.5–2 minutes per side until a golden crust forms and they are just opaque inside. Transfer to a warm plate. Add remaining 3 tablespoons butter to the pan with minced garlic; cook 30 seconds until fragrant, stir in lemon juice and chopped parsley, then spoon the lemon-butter over scallops. Keep warm.

Truffle mushroom tartlets

In a skillet over medium heat, warm 1 tablespoon olive oil and sauté shallot 1–2 minutes until translucent. Add chopped mushrooms and cook 5–7 minutes until liquid evaporates and mushrooms are golden. Stir in thyme, white truffle oil, season with salt and pepper, then stir in heavy cream and grated Parmesan; cook 1–2 minutes until slightly thickened. Remove from heat and cool slightly. Preheat oven to 350°F (175°C). Fill mini tartlet shells with a spoonful of the mushroom mixture, top with a small sprinkle of extra Parmesan, and bake 6–8 minutes until heated through. Garnish each tartlet with a tiny thyme leaf or microgreen. Serve warm alongside seared scallops.

Crudité Platter

Wash and dry all vegetables thoroughly. Trim and cut carrots into sticks, slice cucumber into spears, core and slice red pepper, halve radishes, separate broccoli into bite-size florets, and leave cherry tomatoes whole. Arrange vegetables attractively on a large platter or board in groups by type. Place hummus and green goddess dip in small bowls interspersed among the vegetables for easy access. Garnish with a few sprigs of fresh herbs or lemon wedges for color. Keep chilled until service.

La Grande Fromagerie — Fromage & Salumi Display

Select a large wooden board or several smaller boards. Bring cheeses to room temperature 30–60 minutes before serving (remove refrigerator earlier for softer cheeses). On the board, place cheeses spaced apart: leave a small knife with each cheese (soft cheese should have its own spreader). Fan or fold salumi slices into small piles between cheeses. Add bowls of cornichons, mixed olives, and stone-ground mustard. Scatter dried apricots and marcona almonds around the board and fill in gaps with crackers and sliced baguette. Finish with sprigs of fresh herbs and a light sprinkle of sea salt flakes and freshly ground black pepper on exposed cheese surfaces as desired. Label cheeses if helpful for guests.

Garnishes & Finishing

Before service, add microgreens to canapé and crostini platters, place lemon wedges near scallops and the cheese board, and adjust arrangement for visual balance. Keep cold items chilled and warm items on warmed trays or in a low oven (under 200°F/95°C) briefly if needed. Provide small plates, napkins, and tongs or toothpicks for guest convenience.