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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
Foie Gras Torchon with Blood Orange Marmalade, Served with Brioche Toast Points
Pâté en Croûte de Canard
(Duck)
and Foie Gras
Sweetbread and Green Peppercorn Terrine Served with Pommery Whole-Grain Mustard
(Terrine de Ris de Veau aux
Éclats de
Poivre Vert)
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 with Grated 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
Blood 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 Cultured Butter
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.