Читать книгу The Cooking Class Cookbook - Linda PhD Marcinko - Страница 6

Tapanade crostini, asparagus brie triangles and mushroom crostini.

Grazing usually implies eating small amounts of different foods. The recipes in this section are for foods that are eaten before the main course, as an appetizer, or you can prepare a few of these items and serve them on a buffet.

I always think that the appetizer/starter section of a menu is the best and most creative part. On a lot of occasions, my husband and I will forgo the entrees and just order a selection of appetizers to share. Now, many restaurants have a small plate section that is quite extensive with a variety of hot and cold items. When we were in London years ago there was a restaurant called Ménage a Trois (the name was because there were 3 owners) and it just served a huge amount of appetizers and desserts. It was a great concept and the food was really good and presented beautifully!

I love the grazing concept because if you chose to make more than one of these recipes, you can use a variety of different colored or shaped plates to put the food on. They can be garnished with fresh fruits, veggies or herbs and this really makes a gorgeous display of food. Most of these recipes can be made ahead of time, so if you’re entertaining then you get to enjoy your guests, instead of slaving in the kitchen!

Making the Asparagus and Brie Triangles