IGA tips and tricks: Hors-d’œuvres platter

Subjects	Culinary methods, IGA tips and tricks

Calculate 60 g of cheese per guest to make up an hors-d’œuvres platter.
Select different types of cheeses: a soft cheese (Brie, Camembert…), a semi-soft cheese (Gouda, cheddar, aged cheese...), and a blue cheese.
Calculate 60 g of charcuterie per guest to make up an hors-d’œuvres platter.
Select a dry sausage, a pâté or a terrine, and prosciutto.
Set the cheese and charcuterie at room temperature for 30 minutes.
Accompany the platter with a variety of breads (baguette, nut bread, fruit bread...) and crackers.
Add a little oomph to the platter with some olives, nuts, dried fruit, jams and jellies, etc.