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!
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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