Alex's Ultimate Hors d'Oeuvre and Charcuterie Feast

A curated selection of charcuterie, cheeses, conservas, crudi, and more.
Cuisine Hors d'Oeuvres

Dishes and Components



  • Sicilian Gamberi Rossi Tartare with Lemon Zest and Extra Virgin Olive Oil
  • Raw Marinated Blue Crab Tartare Topped with Crab Roe
  • Raw Scallop Tartare with Grapefruit and Red Chilis
  • Uni Shooters with Quail Egg and Ponzu

Prepared Crostini

  • Sea Urchin, Lardo, and Sea Salt Crostini
  • Cetara Anchovies and Butter on Toasted Sourdough with Lemon Zest (Pane, Burro e Alici)
  • Dungeness Crab Salad with Ossetra Caviar on Buttered Brioche Toast
  • Ricotta Romana with Extra Virgin Olive Oil, Sea Salt, and Lemon Zest on a Sesame Seed Crusted Crostini (See Note)


  • Coppa
  • Salame Napoli, Toscano, or Finocchiona
  • Salame Calabrese (Piccante)
  • Soppressata di Calabria
  • Ventricina Spalmabile
  • Prosciutto di Parma (24-36 Month)
  • Mortadella Bologna IGP
  • Jamon Iberico
  • Spanish Chorizo
  • Duck Prosciutto
  • Jambon à la Truffe
  • Saucisson sec Truffé
  • Foie Gras Torchon with Blood Orange Marmalade


  • Bocconcini di Bufala
  • Stracciatella di Bufala
  • Parmigiano Reggiano (24 Month)
  • White Truffle Moliterno
  • Tomme Brulee
  • Comté (3 Year)
  • Pitchfork Cheddar
  • Shropshire Blue or Rogue River Blue
  • Goat Cheese with Honey & Pistachio Sprinkling
  • Fried Camembert with Cranberry Jam (Gebackener Camembert)
  • Reblochon
  • Vacherin Mont D'Or


  • Seasonal Figs
  • Fuyu or Suruga Persimmons
  • Loquats Quartered
  • Muscat Grapes (Seedless)
  • Blood and Cara Cara Orange Supremes with Flaky Salt
  • O'Henry Peaches Sliced and Topped with Flaky Sea Salt, Torched Lardo, Hazelnuts, Micro Basil, and a Drizzle of Extra Virgin Olive Oil


  • Castelvetrano, Cerignola, and Gordal Olives
  • Peschiole
  • Caper Berries
  • Cornichons
  • Grilled Artichokes Drizzled with Extra Virgin Olive Oil
  • Blistered and Raw Cherry Tomatoes on Vine
  • Cherry Tomato Confit
  • Sliced Calabrian Chilis
  • Pickled Cauliflower
  • Pickled Asparagus
  • Marinated Cremini Mushrooms
  • Cipollini Onions with Balsamic Glaze (Cipollini in Agrodolce)
  • Roasted Sweet Peppers with Macadamia Nuts


  • Pâté en Croûte de Canard and Foie Gras


  • Breadsticks with Sesame Seeds (Grissini al Sesamo)
  • Brioche Toast Points (For Foie Gras Torchon)
  • Crispy Everything Flatbread Crackers
  • Buttery Sea Salt Cracker
  • Wafer Crackers
  • Crostini
  • Warm Focaccia Genovese
  • Warm Jerusalem Bagel



  • Small Wooden Spoons for Serving
  • Small Wooden Honey Dipper
  • Toothpicks for Tinned Conservas


Preferred Extra Virgin Olive Oil from Azienda Agricola Casalbrandi.