Stress-Proof Entertaining: Small Plates and Grazing Buffets

For tips on hosting a cheese pairings party, request our free Pairings that Please brochure.

There are plenty of occasions to celebrate—holidays, graduations, weddings, baby showers, the eagerly anticipated outside eating season—the list goes on and on. But does entertaining have to be stressful? No!

Discover casual entertaining—from the attire to the food. You can still serve up a memorable feast even though you take a more laid-back approach. Take a cue from leading chefs across the country. Serve little plates and fare that lends itself to tasting and grazing.

Cheese plays a major and delicious role in these menus. What could be easier than a cheese tray with fruits of the season, such as fresh berries, and homemade nut breads? With a little imagination, cheese can also inspire some easy-to-make, great-to-eat foods that don't even require a recipe. Start with a centerpiece of cold meat or poultry—a sliced roast, ham, cold cuts or roasted chicken and then let the grazing begin:

• Place two squares of Mozzarella or Juusto Leipa on a toothpick. Drizzle with prepared olivada, an Italian black olive spread available in specialty stores and sections.
   
• Marinate little balls (bocconcini) of Fresh Mozzarella in extra virgin olive oil with Mediterranean additions (minced garlic, oregano, red pepper flakes and minced parsley. To make a fancier presentation, thread the marinated bocconcini, cherry or grape tomatoes and pitted whole green olives on short wooden skewers.

• Fill a variety of pitted olives with soft, spreadable cheeses—Blue, Gorgonzola, cold pack varieties and gourmet Wisconsin herbed cheese spreads.
   
• Serve your favorite corn tortilla chips with a bowl of salsa cruda—dice some tomatoes, white onion, cilantro, chile jalapeno or serrano and Queso Fresco, Queso Blanco or Panela. Mix with a squirt of fresh lime juice and salt to taste.
   
• Make a canapé of Melba toast topped with egg salad (homemade or store-bought) enhanced with diced Havarti with Dill or other herbed mild cheese.
   
• Pile cold roast beef and slices of Cheddar with Horseradish or Monterey Jack with Horseradish on mini-buns from the bakery with condiments on the side.
   
• Purchase (or make ahead) grilled vegetables. Dribble garlic-infused olive oil on a finger slice of ciabatta bread. Top with some vegetables and Provolone or Italian-style Fontina and another finger slice of ciabatta.
   
• Fix a variation of a tea sandwich by mixing Ricotta with a bit of plain yogurt. Stir in finely chopped watercress or arugula. Spread on white bread slice (crust trimmed) and top with thinly sliced cucumber. Finish with another slice of crustless white bread. Cut in squares or triangles.
   
• Make mini flatbread pizzas. Use Lavosh or flatbread crackers. Spread with a layer of prepared classic basil pesto or sun-dried tomato pesto (or pizza sauce). Top with finely shredded Provolone, Fontina or Mozzarella and a sprinkling of grated Parmesan. Refrigerate and pop in the oven at serving time, baking until cheese melts. (For a French version, layer with prepared black olive spread and shredded Gruyere.)

And for dessert … try a supremely simple, but utterly delicious cake:

Angel Food Cake
with Minted Mascarpone Frosting