Alex's Ultimate Hors d'Oeuvre and Charcuterie Feast
A curated selection of charcuterie, cheeses, conservas, crudi, and more.
Dishes and Components
Conservas
- Espinaler Cockles
- Espinaler White Clams
- Espinaler Razor Clams
- Espinaler Langostillos
- Espinaler Dog Cockle (Sea Almond)
- 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
Crudi
- 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)
Charcuterie
- 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
Cheeses
- 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
Fruits
- Seasonal Figs
- Fuyu or Suruga Persimmons
- Loquats Quartered
- Muscat Grapes (Seedless)
- O'Henry Peaches Sliced with Flaky Salt and Extra Virgin Olive Oil
- Blood Orange Supremes with Flaky Salt
Vegetables
- 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
Pastry
- Pâté en Croûte de Canard and Foie Gras
Breads
- 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
Accoutrements
- Fig Jam
- Quince Paste (Cotognata/Membrillo)
- Old Brooklyn Spicy Pear Mostarda and/or Apricot Mostarda
- LissEllas Havtorn Sea Buckthorn Mustard
- Honeycomb with Honey
- Dried Lemon, Pink Lemon, Blood Orange, and Cara Cara Orange Slices
- 30 Year Aged Balsamic Vinegar of Modena
- Whipped Cultured Butter
Cutlery
- Small Wooden Spoons for Serving
- Small Wooden Honey Dipper
- Toothpicks for Tinned Conservas
Notes
Preferred Extra Virgin Olive Oil from Azienda Agricola Casalbrandi.