“What should I bring?” When a guest asks this well-intentioned question, the knee-jerk answer is “Wine!” But it’s just as simple to source thoughtful bits and bobs to create a memorable start to the meal. This way the host can forget about hors d’oeuvres altogether. Pick up a bark-wrapped cheese, artfully marbled charcuterie, or some I-can’t-believe-it’s-store-bought spritzes—or better yet, all of the above—and your fellow diners will be asking where they can buy a box on the way home.
Zero-ABV Spritz
If you are looking to contribute an NA option to the bar, you can’t do better than Ghia’s most recent release, Le Spritz Blood Orange. It’s a bubbly mix of bitter and sweet that more than fills in for an Aperol spritz or predinner glass of prosecco.
Self-Melting Cheese
The problem with baked Brie is you have to bake it. Instead, bring a soft-rind cheese that can hold its own weight. Set it out on a plate or board for up to an hour before serving; this variety is best eaten at room temp when it’s soft and spreadable and the flavors have bloomed. St. Stephen from Four Fat Fowl in upstate New York is a triple-cream so buttery that even kids will go for seconds. Rush Creek Reserve is a dippable fondue-like wheel wrapped in spruce bark from Uplands in Dodgeville, WI.
Standout Charcuterie
The phrase “melts in your mouth” may be oft used and infrequently true, yet the ultramarbled Paleta from Campo Grande actually does. The thinly sliced Ibérico pork shoulder, aged for three years, is Hall of Fame charcuterie board fare. After you set it on the coffee table, don’t walk away, because it’ll be gone by the time you get back.
Can’t Beat Caviar
It’s never been easier to bring quality, ethically sourced caviar to the party. There are lots of sites that will send fish eggs to your door starting around $100. One of our favorites comes from the folks at Island Creek Oysters in Duxbury, MA. They hand-pack their Italian White Sturgeon Caviar and offer next-day shipping. Set out your tin with a thick potato chip (we like Graza or North Fork) and something dairy-rich and creamy (might we recommend labneh?) to balance the brine.
Fancy Finger Foods
A toasted baguette on bottom, Fishwife’s Cantabrian Anchovies on top, two ways to complete the tartine: Spread a fun cultured butter (we like Frentel, often available at Whole Foods) and you have a classic pintxo. Or, double up on tinned ingredients by adding a layer of Row 7 Sweet Prince Tomatoes and you get a gussied-up pan con tomate.
Find even more thoughtful, creative host gifts this way.