Ingredients
- 6 slices Gateau Salé
- 1/4 cup Rosemary Hot Honey to serve with Gateau Salé
- 1/2 cup Rosemary and Port Liver Pâté with Beet and Lingonberry Chutney
- 8-10 slices toasted pretzel bun
- 8-10 slices fruit and nut crackers
- 1/2 lb sharp Irish cheddar cheese serve with hot honey
- 1 small chevre rolled in chopped dill or parsley
- 1 small ripe camembert or brie
- 1/2 smoked sausage lightly fried
- 6 pitted green and black olives
- Ramps Escabeche
- 3/4 cup fresh white or red cherries
- 1 whole peach sliced
- garnish with edible flowers
