Long, fluid lines define this quietly spectacular tray. Intended primarily for serving a loaf of bread, the leaf shape also works beautifully for an arrangement of such hors d'oeuvres as marinated asparagus spears and chicken satay on wooden skewers. To avoid knife marks, first slice your bread on a cutting board, then warm both the bread and tray in the oven. Serve the sliced bread wrapped in a cloth napkin for extra flair and heat retention. The signature Nambé metal, impressively safe at temperature extremes, keeps bread toasty or appetizers chilled as it complements any table setting. Designed in 1956, the early days of Nambé, the handcrafted bread tray endures as a beloved classic. |
