Always in favor of preparing a few appetizers when you have guests at home. In many cases, they can be made ahead of time, which lets you be with your guests when they arrive, and I think that’s a phenomenal way to start a lunch or dinner. If the group is large, I also suggest serving a welcome cocktail or punch—it's ideal for breaking the ice!
Always keep several things in mind when preparing appetizers:
- I prefer a more spacious presentation for the appetizers, with each portion having room to breathe, rather than seeing the portions touching. That way, when you pick one up, the others won't be touched.
- Each diner should be able to try every appetizer, so you already know the minimum number of units you need of each appetizer. If you make more, I try to keep them in even portions, although that will vary depending on the appetizer you're preparing.
- Keeping it simple is a winning choice: I recommend using quality ingredients or tried-and-true combinations, without overcomplicating things. A platter of ham will be a talking point if it’s top quality and properly sliced; or a mini toast will leave guests amazed to see just a little cheese and walnut while tasting a delicious truffle flavor, thanks to that special oil you added.
- Don't overdo it: there's no need to add too much seasoning to each serving. The important thing is to savor it and enjoy it. If you go overboard, little bits can easily fall onto the plate and spoil the presentation, or your guests may have trouble eating it in a dignified and elegant way. Don't put them through that!
- Remember not to serve oily portions or dishes with sauce on wooden boards or plates without rims, or they could spill onto the tablecloth.
Commenting on these few basic guidelines, it's time to look at how they can be presented. The nature of the appetizer will give a good indication for deciding how to do it. Here are some ideas.
If you're thinking of serving cured meats, I think a wooden table It is always the most suitable choice. You can play around with the presentation by serving them on a round, rectangular, or elongated board depending on the space or table you have. If you want to serve cheeses, wood will undoubtedly be the best option if they need to be cut, but if you're serving them already cut, I would consider the marble stand, a rectangular tray or a beautiful plate, in which to serve them cut into triangles.
Le Creuset Round Mini Cocottes and range of Fleur de Ligne plates, bowls, and trays by Tokyo Design
The bowls they’ll be useful both for serving appetizers and for serving a sauce. They can help you turn the table into a burst of color or a most elegant appetizer... That’s why I’ve always thought that having Pretty bowls and that they match your style is important. For the same purpose, the ceramic mini cocotteswhich you can also bring to the table covered and open at the last moment (especially in the case of hot appetizers, since they will help retain the heat), or leave already arranged with the lid half-on, which looks charming and creates a bit of intrigue about what’s inside.
If what you want is to serve a sauce, jam, or chutney, you can place the bowl in the middle of the board, tray, or plate where you’ve arranged the little toasts, crackers, or cheeses you plan to serve with it. Presenting everything on the same platter—sauce and toast or similar—helps make it clear what that sauce or chutney is meant to go with. And remember to include a small spoon in the bowl so it can be served!
In the case of making skewers, arrange them in parallel and neatly organized on a tray or plate. There is a huge difference in the presentation result between doing it well and being careless. The same applies when serving montaditos or canapés.
Green Cosmos Trays by Tokyo Design, MasterClass Baguette Board and Kitchen Craft slate plates
If you're looking for a different way to serve certain appetizers, the slate stones they can be very useful: a few little toasts spread out nicely there look original and well presented, and the contrast with the color of the stone makes them stand out even more.
Also the centerpieces they are original and practical ways to serve appetizers: everything stays tidy and well presented, without any extra hassle. And the porcelain spoons They are a great choice when you want to impress with a delicate, elegant appetizer.
Porcelain spoon Tokyo Design and Masteclass appetizer serving platter
The first impression is important, and details matter—or so I believe! That’s why I feel that starting a meal with delicious, well-presented appetizers helps relax the atmosphere and leaves a great memory of the feast. I hope these ideas help make your next guests think when they see the table, “What a meal awaits me!”
NOTE: We recently added several ranges of porcelain plates, bowls, and trays from Tokyo Design Studio that I absolutely love. I invite you to take a look—they’re ideal for appetizers.
