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Hors-d’œuvre Platter

Diversity of French appetizers with a festive appearance.

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  • 4 - 6 persons
  • 45 min.
  • Amuse & Starter
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Recipes from Oil & Vinegar

Nice to know

Hors d’œuvre stems from French and literally means 'apart from the meal'. It is a variation of small starters that are served before the main course, mostly in the form of a buffet. The variation of appetizers and an eye-catching presentation will definitely be a successful aperitif.

An impressive starter!

  • Groceries

    Camembert from the oven • 1 wheel of camembert cheese (or brie) • 2 tbsp Olive Oil Provencal Herbs • 1 tbsp Capperi Salati (capers in salt), rinsed • 2 tbsp Honey Walnut • sprig of rosemary • Croquets de Provence • cauliflower • ½ apple into small wedges (sprinkle with lemon juice )

    Additional : cloche à camembert

    Roquefort-ham rolls • ½ cucumber • ham • chive • Délice au Fromage Bleu (Roquefort cream)

    French herbed potato sticks • 1 large potato, cut into long, thin strips •2 tbsp Mix for Roasted Potatoes French Style • 1 tbsp Olive Oil Provencal herbs

  • Camembert from the oven

    Preheat the oven to 350 ºF. Cut the top of the camembert and make several notches. Place the camembert in the Cloche à Camembert . Divide Capperi Salati, Olive Oil with Provence herbsl, Honey Walnut and rosemary sprig over the cheese. Put the top back on. Bake for 15-20 minutes in the oven . Serve with the apple, cauliflower and Croquets de Provence .

    French herbed potatoe sticks

    Heat the olive oil in a pan and fry the strips of potato about fifteen minutes until almost done. Add the Mix for Roasted Potatoes French Style and cook for another 5 minutes.

    Roquefort-ham rolls

    Cut the cucumber lengthwise with a vegetable peeler or slicer. Cut slices of ham as wide as the cucumber slices. Spread with Délice au Fromage Bleu and sprinkle with chives. Carefully roll up.

    Present all the hors d'oeuvres together on a large board and serve with Mélange d'Olives Provençales.

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