ADVERTISEMENT
- Real Recipes from Real People -

Bread & cheese ideas

Misc.

One thing I like to do that has worked well is just have some different cheeses
out, either already sliced or chunked or whole with little knives for guests to
cut their own. It is fun to try different types, usually everyone likes
cheddar, but also we have enjoyed romano (really good with fruit), gouda,
asiago, chevre, really whatever you like. It is good to mix soft and hard
cheeses. The whole display includes cracker or bread assortment and fruit,
again, whatever you like but we usually do pears, grapes, melon of some type,
strawberries in season (sometimes dipped in chocolate), apples... Fruit salad
would be yummy, too. If you want a recipe to try I have a good one. We also
like little dishes of olives, pickles and/or nuts on the side.
This "display" can look quite elegant and is a snap to set up. You can really
look wow by putting some bowls or small buckets of different heights upside down
on the table and draping them with some type of material (large napkins?), then
put some food on top, or cascade some grapes down. Also small unframed mirrors
look very cool under fruit. Whew I have been just full of thoughts, heh? I used
to set up banquets for a club, very fun experience. Have a good time with your
party.


MsgID: 092415
Shared by: Jennifer/MI
In reply to: easter party bread and cheese table
Board: Party Planning and Recipes at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Holy Mole Pecans
  • HOLY MOLE PECANS 1 large egg white (2 tablespoons) 1 teaspoon vanilla extract 2 cups raw pecan halves 1/2 cup sugar 1/4 cup cornstarch 1 tablespoon unsweetened cocoa powder 1 teaspoon chili powder 1/2 teaspoon ground...
  • Grilled Flank Steak with Aioli
  • GRILLED FLANK STEAK WITH AIOLI 1 1/2 pound flank steak, trimmed of any sinew 2 cloves garlic, minced 2 tablespoons olive oil 7 large cloves garlic 2 large egg yolks* 1/2 cup good olive oil 2 tablespoons sherry wine vi...
  • Sweet Potato and Pecan Casserole (using apricot nectar)
  • SWEET POTATO AND PECAN CASSEROLE 3 pounds sweet potatoes, boiled 1 cup packed brown sugar 5 teaspoons cornstarch 1/4 teaspoon salt 1/8 teaspoon ground cinnamon 1 cup apricot nectar 1/2 cup hot water 2 teaspoons grated...
  • Pan-Seared Scallops with Chimichurri
  • PAN-SEARED SCALLOPS WITH CHIMICHURRI "If you're looking for a refined dinner that comes together in mere minutes, this is the recipe for you. Scallops are best served when they are quickly seared, which develops a gol...
  • Afternoon Stew (using sweet pickles)
  • Afternoon Stew 2 lbs. stew meat vegetables, cut for stew (potatoes, onions, carrots, as desired) 1 can tomato sauce 1/2 sauce can water 1/2 cup sweet pickles 1/2 cup pickle juice or wine Salt and pepper to taste Plac...
ADVERTISEMENT
  • Samurai Sams Teriyaki Sauce (copycat recipe)
  • Lived in Tempe, AZ for 10 years and have consumed tons of Samurai Sam's sauce in the chicken rice bowl. Last night we happened to make a teriyaki sauce, a basic recipe that made us realize, this is practically Samurai S...
  • Grilled Waffles with Fruit
  • WAFFLES WITH FRUIT 4 waffles 1 cup sliced strawberries 1 cup blueberries 1 cup maple syrup or chocolate sauce (both if you are feeling decadent) 1/2 cup whipped cream Preheat grill. Place waffles on the grill and co...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Bread & cheese ideas
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!