We have a number of new, individual appetizers and hors d’oeuvres this year – from our Beef Bourguignonne Puffs and Lobster Macaroni & Cheese Bites to Mini Philadelphia Cheese Steaks & Mini Potato Skins with Vermont Cheddar and Applewood Smoked Bacon!
See our abbreviated menu in this Times Publishing edition and visit mccaffreys.com/prepared foods/seasonal menus for the full menu, including smaller-gathering options!
From our kitchen to yours – try this recipe for Charcuterie Bruschetta:
*1-2 fresh baguettes, sliced diagonally into ½-inch rounds (48 servings per baguette)
*1 stick unsalted butter, softened
*1 head fresh garlic, cloves separated and peeled
*Extra virgin olive oil
*Kosher or sea salt, to taste
*12 thinly sliced pieces of prosciutto
*24 slices of salami
*12 slices of capicola
*24 slices of pepperoni
*1 bunch fresh chives, finely chopped
*3-4 sprigs fresh thyme, leaves picked
Spread a thin layer of softened butter on each round of baguette. Preheat a large skillet over medium-high heat.
Once hot, place a single layer of baguette rounds butter-side down onto the skillet.
Reduce heat to medium and toast baguettes for 2-3 minutes or until the baguette is golden brown on one side.
Repeat with remaining baguette rounds.
As you remove the baguettes from the skillet, rub the toasted side with a clove of garlic and place on a parchment-lined baking sheet.
Once all of the baguette rounds have been toasted and rubbed with fresh garlic, drizzle olive oil across them and sprinkle with salt.
To serve, add your charcuterie meats to the toasted baguette rounds.
Take a slice of prosciutto and place it on a baguette round, letting it fold and ribbon so
it’s not flat.
Roll and place 2 slices of meat onto a baguette round.
For the capicola, fold a slice or two in half, then in half again, to form a wedge shape.
Sprinkle the fresh herbs over your charcuterie bruschetta and place on a platter to serve.