Stationary & Passed Hors D'oeuvres Recipe
For receptions clients can select from a range of stationary seasonal hors d'oeuvres.
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Ingredients
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Vegetable Platter
Cheese and Meat Platter
Fruit Platter
Method
Vegetable Platter
- 1
Prepare the Vegetables
Wash and peel the carrots and celery. Cut them into sticks, around 3 inches long. Halve the cherry tomatoes and slice the cucumber into rounds.
- 2
Arrange the Platter
On a large serving platter, arrange the carrot sticks, celery sticks, halved cherry tomatoes, and cucumber rounds in a colorful pattern.
- 3
Serve with Dressing
Place a small bowl of ranch dressing in the center of the vegetable platter for dipping.
Cheese and Meat Platter
- 4
Prepare the Cheeses
Slice the cheddar cheese into cubes and cut the brie into wedges.
- 5
Arrange the Meats
Thinly slice the salami and prosciutto.
- 6
Assemble the Platter
On a large wooden board or platter, arrange the cheese cubes, brie wedges, salami slices, and prosciutto. Fill in the gaps with crackers.
Fruit Platter
- 7
Prepare the Fruits
Wash the grapes and strawberries. Cut the pineapple and melon into bite-sized pieces.
- 8
Arrange the Platter
On a large serving dish, arrange the grapes, strawberries, pineapple pieces, and melon pieces attractively.
