Photography by Jeff Coulson Image by: Photography by Jeff Coulson
Be the hostess with the mostest by putting together one of the best appetizer trays. Mix and match expensive and affordable nibbles to make an awesome selection of finger foods.
Stuffed mini potatoes
Scrub mini potatoes; using melon baller, scoop out centres. Toss together potatoes, olive oil, salt and pepper; bake on baking sheet in 400F (200C) oven, tossing once, until fork-tender, about 45 minutes.
Luxe: Fill with creme fraiche and lumpfish or sturgeon caviar.
Less: Fill with sour cream and chopped chives.
On the half shell
Luxe: Serve freshly shucked oysters topped with grated fresh horseradish and lemon juice.
Less: Serve steamed mussels with mignonette (a sauce made of vingar and mince shallots) or cocktail sauce (a simple mix of ketchup, prepared horseradish, Worcestershire sauce and lemon juice).
Luxe: Thinly sliced Iberico or serrano ham (Spanish dry-cured ham) or prosciutto.
Less: Tinly sliced soppressata or Calabrese sausage (Italian dry salamis) or kielbasa.
Luxe: Mimolette (a firm, crumbly French cheese), Saint-Andre or Morbier (both semisoft French cheeses).
Less: Aged Canadian Cheddar, Brie or Oka.