| • Baked Goat Cheese with Radicchio & Crostini
• Beet-Dyed Deviled Eggs
• Black Bean Dip
• Bourbon Glazed Bacon-Wrapped Shrimp
• Cheddar & Rhubarb Chutney Canapés
• Crab & Artichoke Phyllo Triangles with Basil Aioli
• Creamy Herb Dip
• Crostini with Fig Compote & Goat Cheese
• Crostini with Goat Cheese & Olive Confit
• Deviled Eggs
• Deviled Eggs with Cumin & Curry
• Deviled Eggs with Fines Herbs
• Fava Bean Puree
• Fish Hash
• French Bread Crostini
• Garlic Toasts with Bean Puree, Sage & Shallots
• Gougeres with Bacon, Pickled Onions & Arugula
• Ham & Gruyere Thumbprints
• Hot Crab & Artichoke Dip
• Mushrooms Stuffed with Sausage, Herbs & Cheese
• Parmesan, Pancetta & Rosemary Crostini
• Peppers Filled with Whipped Feta
• Pimento Cheese
• Radishes & Butter on Sliced French Bread
• Roast Figs with Blue Cheese
• Roast Red Pepper & Eggplant Confit
• Roast Shrimp, Capers & Feta in Artichoke Leaves
• Rosemary Salted Nuts
• Spicy Artichoke & Pepper Dip
• Stilton & Candied Kumquat Canapés
• Sugar-Spiced Nuts
• Sweetbreads with Mushrooms, Pancetta & Cream
• Tart with Gruyere, Bacon, Scallions & Herbs
• White Bean Dip with Mustard Greens & Bacon
• Wild Mushroom & Gruyere Tart
• Zucchini-Bacon Fritters | |
