Special ingredients can make simply beautiful, savory hors d’oeuvres a snap for your holiday table. I have the distinct pleasure of being the Culinary Director at DLM, which entails feeding hundreds of guests for key events like our sellout Food & Wine Show, featuring 20+ bite-sized morsels circling on platters. I get asked all the time how I come up with so many different types of elegant and bite-sized hors d'oeuvres. The secret is that each one is centered around a key ingredient and complementary flavors on a serving vessel. To start, you can't go with wrong with DLM Artisan Breads as a base for canapés. Next, experiment with caviar; we have plenty of varieties and price ranges. I love our new trout roe for its beautiful rosy color and the Ikura King Salmon Caviar tastes like a celebration. You can see that a little glam can go a long way with crafting a bite-sized spread to kick off a memorable holiday gathering!

DLM Brioche with Caviar

Punch your choice of shape out of slices of DLM Brioche and bake until golden brown. Let cool and then top with crème fraîche and caviar.

Cranberry Brie Canape

Top a specialty cracker or toast with a slice of Brie, a dollop of our Cranberry-Raspberry Gelatin Salad, and a sprig of fresh rosemary.

Roe on Rye

Cut buttered DLM Artisan New York Rye into triangles. Toast in an oven and top with trout or salmon roe, fresh dill, and lemon zest.

Radish Toast

Mash anchovy paste into softened butter and spread on DLM Artisan Einkorn Bread. Top with sliced radish and garnish with parsley. 

Bloody Mary Shrimp Cocktail

For a fun twist, marinate cooked cocktail shrimp in your favorite bloody mary mix. Serve with cocktail sauce and garnish with celery and olives.

Holiday White Wine Spritzer

Start with a white table wine, add a splash of cranberry or pomegranate juice, and top with club soda. Garnish your glass with fresh cranberries and lime.

Cacio E Pepe Chips

Who knew a chip could pair beautifully with Champagne? Pop DLM Kettle Cooked Potato Chips in the oven for a few minutes. Then, toss with grated Pecorino Romano and coarse ground pepper.