Hors-d’œuvre Platter
• 1 wheel of Camembert cheese (or brie)
• 2 tbsp olive oil Provencal herbs• 1 tbsp capperi salati optional ( capers in salt-optional ) , rinsed
• 2 tbsp walnut honey
• sprig of rosemary
• croquets de Provence
• cauliflower
• ½ apple into small wedges (sprinkle with lemon juice)
Additional : cloche à Camembert ceramic dish
Preheat the oven to 350 ºF. Cut the top of the Camembert and make several notches . Place the Camembert in the cloche à Camembert . Divide capers, olive oil, honey and rosemary sprig over the cheese . Put the top back on. Bake for 15-20 minutes in the oven . Serve with the apple, cauliflower and croquets with the cheese .
French herbed potato sticks
• 1 large potato, cut into long, thin strips • 2 tbsp mix for roasted potatoes french style • 1 tbsp olive oil Provencal herbs
Heat the olive oil in a pan and fry the strips of potato about fifteen minutes until almost done . Add the spices and cook for another 5 minutes.
Roquefort- ham rolls
• ½ cucumber • ham • chive • Roquefort cream ( Delice au fromage bleu )
Cut the cucumber lengthwise with a vegetable peeler or slicer. Cut slices of ham as wide as the cucumber slices. Spread with Delice and sprinkle with chives. Carefully roll up.
Present all the hors d'oeuvres together on a large board and serve with Provencal olives.
*Items in bold are available at Oil & Vinegar
