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The classic vegetable platter: baby carrots, cucumbers, cherry tomatoes, broccoli, cauliflower, peppers, and celery with a savoury dip.
These always popular, soft “tea” sandwiches are made with egg, chicken, and ham spreads on white bread or half white/whole wheat.
A platter of nice, mild nibbles: Canadian Swiss, marbled cheddar, yellow cheddar, and mozzarella.
What would a buffet be without devilled eggs! Just the way we like them: with Dijon mustard, fresh parsley, and chives.