The culture of the aperitif is part of the Spanish idiosyncrasy. No meal goes down well if you haven’t first been tempted by a vermouth, a cold beer and, of course, some tapas or pinchos that awaken your gastric juices. However, you must know how to present a plate of hors d’oeuvres so that the delicacies enter through the eyes, which is the sense that most arouses us.
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How to present hors d’oeuvres and appetizers in an original way
There are many presentations of original starters with which you can surprise your guests: maxi eggs, mini casseroles, mini-pouches, bowls of different shapes, among others.
Glasses are already a trend at parties, banquets and cocktails. There are different materials and designs, but the important thing is that diners find it comfortable to eat.
The tall, thin, shot glasses are ideal for creams, soups and small bites with sauces; those with a larger width are better suited to appetizers that require a fork or knife; finally, straight glasses are great for forming layers.
The smaller ones are ideal for tasting minimalist appetizers in one bite, and the larger ones make the service of a normal container, but with an aesthetic that makes any table happy.
All types of snacks can be served in the catering spoons: hummus with crunchy accompaniment, pickles, octopus, salpicon…
Cans or tins
A very recent trend that can be seen both in bars and in many homes in the presentation of appetizers to surprise is the use of cans and tins.
Although sometimes the original ones are used, well washed and without possible edges that could cause cuts, the best thing is to buy these containers in shops, where they already come perfectly enabled for their function.
They are ideal for seafood snacks, such as sardines, pickled mussels or anchovies, although their possibilities are endless and you only have to throw a little imagination at them.
Original hors d’oeuvres and appetizers to surprise
The presentation is important but, once we have earned the sight of the guests, it is time to assault their stomach with some well-founded hors d’oeuvres, as Arguiñano would say.
Let’s see some easy snacks to make the day before, so you don’t get caught by the bull when your guests arrive and you can have everything ready.
Shrimp and zucchini skewers
All you have to do is alternate a few slices of rolled zucchini with some prawns in the middle, spending a couple of minutes on a griddle.
Hummus for dieting
Hummus can’t be missing from original starters. If you find it too heavy, you can reduce the amount of tahini by replacing olive oil with a fresh Greek yogurt.
Tartlets with Russian salad
Russian salad is one of the stars of summer. Tartlets filled with it are always a safe bet. Even more so if you crown them with some peeled shrimp.
Knowing how to present a plate of hors d’oeuvres is the first step towards success at aperitif time, but then you have to know how to fill it with substance. The possibilities are countless: salmon saddles, pickled banderillas, kale, courgette and beetroot chips, etc. The important thing is to have imagination and to prepare the food with a lot of “love”.