Photos by L.G. Patterson

This time of year, it’s not uncommon to find out you have guests coming over for a visit on short notice. They are in town with family for the holiday, now you need a quick snack or app selection for guests. While sometimes a sleeve of Ritz and some port wine cheese dip will do the trick, you need something more substantial for your impromptu guests. You might find yourself doing this several times throughout the holiday season. Having a few different selections in your repertoire will save your family from boredom and make your noshes the life of the party.

A few staple items in your refrigerator or freezer are great, but not always necessary. If you use some of the items below on a normal basis, by all means, keep them on hand, but the last thing you need is a refrigerator full of cheese, meat and bread going bad because you didn’t use them fast enough. Having a rotating selection of one or two cheeses you like, a few salamis and bread is a great start, maybe some fruit or cooked and chilled vegetables- sometimes a mini charcuterie board might be all that you need.

Cheese

Grab one or two cheeses that you like. Make them different enough that your guest has options. They might taste a new one at your house that becomes their favorite. Use a firmer cheese and a softer cheese, or an aged cheese and a younger one. A few examples of tried-and-true combinations: Brie and Gouda, fresh goat cheese and Gruyere, truffle aged cheddar and Havarti, d’Affinois and Prima Donna, St. Andre and your own cheese spread, made by mixing some grated cheese, herbs, sauteed vegetables and cream cheese, seasoned to taste. It is a great way to use items you have in the fridge and change it up each time.

Bread

Grab a baguette, flatbread, pita, focaccia or boule and slice it all into cracker size pieces. Serve half of the pieces as is with the cheese, then lightly oil the other half, sprinkle with salt and pepper, and toast in the oven at 400 degrees for three to six minutes until slight color has formed; now you have crostini to serve along with your bread (or turn some into canapes as well, more info later).

Salami

Find a store to explore your options of salami and cured meat. It may take a couple dozen times before you will be even close to trying them all. It does not have to always be salami. Try a pack of cured salmon or ask for a one-inch slice of pancetta from the deli. You can serve prosciutto or thinly slice a heavily seasoned, medium rare steak for protein.

Fruits/Vegetables

Strawberries, sliced apples, roasted cauliflower (see the September/October article), sauteed asparagus, broccoli with pepper flakes. Why chilled? You need to be able to enjoy the party, cook the item an hour or two beforehand, make sure it is a little over-seasoned (it will not be once it is cold) then put it into the refrigerator to cool. You can have this on the side to snack on as well to help round out your charcuterie board.

How Much

For a party that runs one to two hours, you can have roughly the amount below to make sure you have enough goof. Having a variety of each item — multiple cheeses, bread, meats and fruit — allows your guests to try a variety of items, and hopefully, everyone can find something they enjoy. If you have some of each category, you can probably err closer to the lower side, unless you want to make sure you have leftovers.

• Cheese – about one to two ounces
• Meat/Salami – about two to three ounces (a little less of dried salami)
• Bread – about four to five slices of bread
• Fruit/Vegetables – three to four ounces

Charcuterie to Canape

If your party is going to be a little longer, but not long enough for a full meal, think about making a few canapes. Base, spread, main/garnish. This does not need to be complicated; you can probably utilize some of the charcuterie board components to make something. Sometimes you might have people in the dining room, kitchen, living room, or elsewhere. A charcuterie board might not lend itself to your guests while not being close to a table, and not being able to use utensils, it might be easier to have a one or two-bite canape. You don’t have to buy a whole other set of groceries, you can just utilize some of the components you already have. Maybe add a few other items from the refrigerator and make one or two canapes for other parts of the house where getting items from a charcuterie board may not be as easy. Guests will eat about six to eight canapes at a one-to two-hour party.

Base

A base is typically bread-based, but does not have to be. Use the crostini method discussed previously. You are looking for a base that has some fat to repel moisture. The addition of heat to the fat transforms it from oily or soggy to crisp once cool. You want to heat just long enough that a slight color has formed, and the bread has become crisp, but not enough that it completely crumbles with a bite.

Spread

You don’t need a recipe, you already have delicious cheese. Crumble it, cut it into small pieces, add a little cream cheese, add a little sour cream (to thin and bind) and taste it. Add some salt, pepper, dried herbs, a little hot sauce, mustard and caramelized onions. Balance with a little acid, salt, or maybe some sweet. You want a spread that will spread easier than peanut butter, but thicker than sour cream.

Main

Your main can be a protein, vegetable, fruit or just a spread with a little garnish. Salmon, steak, salami, asparagus, apples — just make sure that it is bite-sized and balanced with flavors and texture. Try making a mixture with cheeses, add in some of your diced vegetables or fruit and top with a little minced herb, chopped pickle, minced olive or another component from your platter that might add a bit of flavor, texture or color.