Alex's Ultimate Charcuterie and Hors d'Oeuvre Feast
A curated selection of salumi, cheeses, conservas, crudi, and more.
Cuisine Hors d'Oeuvres
Dishes and Components
Conservas
- Espinaler Premium Cockles (Berberechos)
- Espinaler Premium White Clams (Almejas Blancas)
- Espinaler Premium Razor Clams (Navajas)
- Espinaler Premium Langostillos
- Espinaler Premium Baby Eels (Angulas)
- Espinaler Dog Cockles (Almejón)
- Boquerones Marinated in Vinegar (Boquerones en Vinagre)
- Boquerones Skewered with Manzanilla Olives and Guindilla Peppers (Pintxos Gilda)
- Green Mussels in Escabeche or Aioli on the Half Shell
- Marinated Octopus in Oil and Vinegar
- Cold Char-Grilled Baby Squid Drizzled with Olive Oil
Prepared Crudi
Sicilian Gamberi Rossi Tartare with Lemon Zest and Extra Virgin Olive Oil- Raw Blue Crab Tartare with Extra Virgin Olive Oil and Topped with Crab Roe
- Sliced Raw Scallops with Rio Red Grapefruit and Ají Limo Peppers
Raw Whitebait Tossed with Lemon and Extra Virgin Olive Oil (Crudo di Bianchetti) Bafun Uni Shooters (Sea Urchin, Quail Egg, Ponzu, Sake, Momiji Oroshi, and Scallions)
Prepared Crostini
Sea Urchin, Lardo, and Sea Salt Crostini - Cetara Anchovies and Rodolphe Le Meunier Unsalted Butter on Toasted Sourdough with Lemon Zest (Pane, Burro e Alici)
- Dungeness Crab Salad with Ossetra Caviar on Buttered Brioche Toast
Salumi
- Coppa Piacentina (Coppa from Piacenza)
- Pancetta Arrotolata (Rolled Pancetta)
- Prosciutto Crudo di Parma 24–36 Month (Prosciutto from Parma)
- Salame Nobile del Giarolo or Salame Toscano (Salami from Piedmont or Tuscany)
- Salsiccia Calabrese Piccante (Spicy Calabrian Cured Sausage)
- Soprèssa Vicentina or Trevigiana (Medium-Grained Cured Sausage from Veneto)
- Soppressata di Ricigliano (Cured and Smoked Sausage from Salerno)
- Soppressata Toscana (Head Cheese from Tuscany)
- Ventricina Teramana Spalmabile (Spreadable Ventricina from Teramana; Similar to 'Nduja)
- Ventricina del Vastese (Spicy Cured Pork Sausages from Abruzzo)
- Chorizo Iberico de Bellota (Spicy Cured Pork Sausage from Spain)
- Mortadella Bologna Pistacchio (Mortadella with Pistachios from Bologna)
- Jamon Ibérico de Bellota (Bone-in on a Jamonera from Spain)
- Jambon de Canard (Duck Prosciutto from France)
- Jambon à la Truffe (Cooked Ham with Summer Truffles from France)
- Saucisson sec Truffé (Dry-Cured Sausage with Black Truffles from France)
Charcuterie
Fresh Cheeses
- Mozzarella di Bufala Campana
- Stracciatella di Bufala
- Ricotta Romana with Extra Virgin Olive Oil, Sea Salt, and Lemon Zest, Served with Sesame Seed Crusted Crostini
- Coeur de Chèvre
(Goat Cheese) with Honey and Sprinkled Pistachios
Aged Cheeses
- Parmigiano Reggiano di Vacche Bianche Modenese 36-month
(Hard | Cow | Emilia-Romagna) - Pecorino Moliterno al Tartufo Bianco
(Semi-Hard | Sheep | White Truffle-Infused | Sardinia) - Rodolphe Le Meunier Tomme Brûlée
(Semi-Hard | Sheep | Torched-Rind | French Basque Country) - Ossau-Iraty
(Semi-Hard | Sheep | French Basque Country) - Manchego Artesano Curado or Mature Queso Payayo
(Semi-Hard | Sheep | Spain) - Tête de Moine (Served on a Girolle)
(Semi-Hard | Cow | Jura, Switzerland) - Beaufort d'Alpage
(Semi-Hard | Cow | Savoie, France) - Trethowan’s Pitchfork Cheddar
(Semi-Hard | Cow | Somerset, England) - Mimolette Vieille (Boule de Lille)
(Semi-Hard | Cow | Lille, France) - Colston Bassett Shropshire Blue
(Semi-Soft Blue | Cow | Nottinghamshire, England) - Rogue River Blue
(Semi-Soft Blue | Cow | Oregon, USA) - Langres
(Soft | Cow | Washed-Rind | Champagne-Ardenne, France) - Reblochon de Savoie
(Soft | Cow | Washed-Rind | Savoie, France) - Rocamadour
(Soft | Goat | Southwest France) - Cypress Grove Humboldt Fog
(Soft | Goat | California, USA) - Saint André or Brillat-Savarin
(Very Soft Triple Cream | Cow | Normandy or Burgundy, France) - Vacherin du Haut-Doubs or Serra da Estrela
(Very Soft | Cow or Sheep | France or Portugal) - Brie de Meaux en Croûte Stuffed with Burgundy Truffle
(Cooked | Soft | Cow | Meaux, France) - Fried Tunworth or Camembert de Normandie with Cranberry Jam (Gebackener Camembert)
(Cooked | Soft | Cow | Hampshire, England or Normandy, France)
Fruits
- Seasonal Figs (Thinly Sliced)
- Fuyu or Suruga Persimmons (Sliced)
- Loquats (Sliced)
- Pink Muscat Grapes (Seedless)
- Crown and Yubari King Melons (Sliced)
- Stayman Apples (Sliced)
- Sukkari Dates
- Tarocco and Vaniglia Sanguigno Blood Orange and Cara Cara Orange Supremes with Flaky Sea Salt
O'Henry Peaches Sliced and Topped with Flaky Sea Salt, Torched Lardo di Colonnata, Hazelnuts, Micro Basil, and a Drizzle of Extra Virgin Olive Oil
Vegetables
- Castelvetrano, Cerignola, and Gordal Olives
- Peschiole
- Caper Berries
- Cornichons
- Grilled Artichokes Drizzled with Extra Virgin Olive Oil
- Cherry Tomatoes on the Vine
- Piennolo del Vesuvio Tomato Confit
- Sliced Calabrian Chilis in Oil
- Pickled Asparagus
- Marinated Cremini Mushrooms
- Cipollini Onions with Balsamic Glaze (Cipollini in Agrodolce)
- Sweet and Sour Peppers (Peperoni in Agrodolce)
- Confit of Sweet or Piquillo Peppers with Macadamia Nuts
Breads
- Buttered Crostini
- Warm Focaccia Genovese
- Warm Jerusalem Bagel
- Crispy Everything Flatbread Crackers
- Breadsticks with Sesame Seeds (Grissini al Sesamo)
- Buttery Sea Salt Crackers
- Wafer Crackers
- Brioche Toast Points (For the Foie Gras Torchon)
- Sesame Seed Crusted Crostini (For the Ricotta Romana)
Accompaniments
- Fig Jam
- Quince Paste (Cotognata/Membrillo)
- Kittsee Apricot Jam
- Cloudberry Preserves
- Blood Orange Marmalade (For the Foie Gras Torchon)
- Mānoa White Kiawe Creme Honey
- Raw Honeycomb with Honey
- Miele di Abete Wildflower and Fir Tree Honey
- LissEllas Havtorn Sea Buckthorn Mustard
- Old Brooklyn Spicy Pear Mostarda and/or Apricot Mostarda
- Pommery Whole-Grain Mustard (For the Terrine)
- 30 Year Aged Balsamic Vinegar of Modena
- Azienda Agricola Casalbrandi Extra Virgin Olive Oil
- Whipped Bordier Demi-Sel
(Slightly-Salted) , Seaweed, and Yuzu Butters - Fleur de Sel de Guérande (Finishing Sea Salt from the Western Coast of France)
Garnish
- Dried Lemon, Pink Lemon, Blood Orange, and Cara Cara Orange Slices
Cutlery
- Small Wooden Spoons for Serving
- Small Wooden Honey Dipper
- Toothpicks for Tinned Conservas
Notes
The prepared crudi should be served chilled, in glass bowls immersed in a bin of crushed ice.