Off topic--Party Appetizers

Someone on another site asked me this question, "How can one create a cheese board that offers something for everyone, including the pickiest eaters?"

Since hopefully, we'll soon be able to get back to going to visit (or host) our friends and loved ones, here's my answer.

I think what you want to know is what items do you need to put on a cheese or appetizer board?

How many tray varieties or the amount or the variety of trays depends on your guests.

I have a few divided serving trays that will keep each section separate. I prefer to make small trays over large ones so they can be held in the fridge longer.

On a toothpick, my top choice—different types of cheese cubes, ham cubes, pineapple chunks, maraschino cherries—plain no crackers. You can do ham/cheese, cheese/pineapple, pineapple/cherry, along with the other choices. You will need 8-ounces to 1-pound of solid or cubed cheese choice; one 1-lb can of pineapple chunks or rings, two 8-ounce jars of cherries, and 4 -8 slices of ham as thick as your thumb. This combination makes a decent size tray to take to a party or serve to family and friends.

Add none, any, or all of the following, or make a separate tray—display prettily:

   Loose—strawberries, small bunches of grapes, melon balls, or cubes.

   Loose—peeled orange segments from 3 navel oranges placed in a ring around a strawberry/banana yogurt (9-inch round plate.)

   Vegetables cut as fancy as you like—carrot sticks, celery scoops, celery sticks zucchini chips, sweet pepper strips, snow peas, pear tomatoes. I marinate them in a vinegarette and serve them with a dip.

   Dips or dressings—standby onion dip or why not try a raspberry vinaigrette, Thousand Islands dressing with bacon (thicken with mayo), Ranch dip, horseradish with cream cheese, fresh salsa, yogurt dip, cream chess with whipped cream, oil & vinegar, Italian spices in cream cheese whip. (I used the fresh salsa and the horseradish/cream cheese dips with a zucchini and cracker tray.)

   Any purchased Cheese ball plus various—multi-grained crackers.

   Chicken salad wraps—salad in a cut slice of chicken, cigarillo style leafy lettuce outer wrap—or that Hawaiian dinner roll, or place in a clear bowl with crackers around it. (I add slivers of carrots and colorful sweet raw peppers, some tiny celery cubes in the last option. Display in a lovely clear bowl on a pedestal—use a small bowl long-handled serving spoon.)

   Deviled eggs—mayo, salt, yellow vinegar, fresh ground pepper—turn it into a boat with a cheese triangle sail on a toothpick.

   Homemade pimento cheese using a cheese mixture, serve with celery scoops or on Hawaiian rolls, or with crackers. My shredded Mexican taco blend was a huge success.

   Toothpick cubes of layered dark bread with a cream cheese spread and hot pepper jam.

I don’t generally serve any nuts unless I do a fruit bowl: toasted pecans, angel flake coconut, maraschino cherries, and mandarin oranges with canned fruit cocktail spiced with cinnamon.

Add a low-calorie vegan soup and a hearty creamy chicken and rice soup/stew—you have a full meal. I know, I hosted a 4-hour brunch for 50.