Cold Display Recipe
Make Cold Display Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crudité & Vegetables
Cheeses & Charcuterie
Dips & Spreads
Bread & Crackers
Garnishes & Extras
Method
Crudité & Vegetables
- 1
Wash & Prepare
Wash all vegetables thoroughly under cold running water. Pat dry with a clean towel or spin dry in a salad spinner.
- 2
Cut & Arrange
Peel and trim carrots and cut into sticks if not using baby carrots. Trim cucumber ends, halve lengthwise and scoop seeds if watery, then cut into 3–4" sticks. Slice bell peppers into even strips, halve radishes, trim snap peas, and cut celery into sticks. Place vegetables in separate small piles or shallow bowls on the display tray so colors contrast and they are easy to grab.
Cheeses & Charcuterie
- 3
Prepare Cheeses
Cut semi-firm cheeses into 1" cubes or slices. If offering a soft cheese (brie), leave as a wedge and place a cheese knife nearby. Drain mozzarella balls from brine and pat dry; toss with a teaspoon of olive oil and a pinch of pepper if desired.
- 4
Arrange Meats
Fold prosciutto or thin salami into delicate rosettes or small bundles and arrange near cheeses for easy pairing. Keep meat chilled until ready to serve and replenish from the fridge during long displays.
Dips & Spreads
- 5
Portion Dips
Spoon hummus, tzatziki and pesto/tapenade into small bowls or ramekins. Smooth the top, then drizzle a thin ribbon of olive oil over hummus and sprinkle a pinch of coarse sea salt. Garnish tzatziki with a few torn mint or dill leaves.
- 6
Place the bowls of dips on the board or a separate chilled tray with small serving spoons. Position crackers and bread nearby so guests can reach both dips and solids without cross-contamination.
Bread & Crackers
- 7
Toast baguette slices until lightly golden and cool. Fan crackers and stack bread in small piles near cheeses and dips. Keep crunchy items dry and separate from moist items to maintain texture.
Garnishes & Extras
- 8
Finish & Garnish
Scatter mixed olives and grapes in small bowls or clusters around the board. Tuck fresh herb sprigs (parsley and basil) between items for color and aroma. Place lemon wedges near the mozzarella and seafood if included. Lightly drizzle 2 tbs olive oil over any open cheese surfaces and sprinkle coarse sea salt and freshly ground black pepper over select cheese or vegetable groupings to highlight flavor.
- 9
Temperature & Replenishment: Keep the display chilled if it will sit out longer than 1 hour (use chilled trays or ice beneath a liner). Replenish vegetables, cheeses and meats from refrigerated stock to maintain freshness throughout service.