Things to Add to Your Cheese Plate Cooking 101 Strategies Professional & University Etiquette Provisioning

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Harold Almon Etiquette Coach

Be at Ease School of Etiquette Austin

To your cheeses plate or tray, you can add a grain: a torn apart rustic bread and get one sliced or add a select signature cracker from a box or a salad or soup bar – and line the rim with it.  You could get some organic spinach leaves to accent your cheese or to be used as a substitute cracker.  When each is pre built on bread rounds or crackers in whole or part these cocktail foods are called Canapés. To your cheese tray, where culturally allowed, or on a separate plate you can add meat from a sandwich bar.  Add: ¼ lb per person of Roast Beef, Rotisserie Chicken, and Roast Turkey, or Pastrami, cut pulled, or rolled in 1 ½ to 2 inch pieces and placed on a plate or tray. Meat goes well atop cheese, organic spinach, and or a cracker. You may get some bacon bits from the salad bar: freshly cooked, degreased, and crumbled and add them to your tray. Tofu can be added to a tray for those inclined to avoid mixing cheese and meat or eating pork. And a seed, a dollop of classic mustard in a bowl or placed on a plate can meet most informal needs for sauce. You will need to provide a spoon. You can provide a small fork; most will pick up items with their hands and dredge the meat through the mustard. Once provided on a tray a Hors d’oeuvre: an item served outside of the main work can be made.  Cocktail food items can be made, served, passed, or placed on any table. More bang for your buck, and cheaper than “delivery.