CHEESE, DIPS AND "DIPPABLES"

Fall/Winter 2009-10

DIPS
* Fillo-wrapped baked brie wheel w/ mapled apples
* Vermont cheese selection w/ chutneys & seasonal fruit
* Paté d'campagne with cornichons
* Cheddar cheese log - crusted w/ nuts & peppercorns
* Cheese fondue served in a baked squash w/ pepperoni
* Warm celery root & cheesy leek dip w/ garlic
* Herb marinated VT goat cheese
* Smoked trout & horseradish dip w/ pumperknickel toasts
* Crab & coconut dip w/ plantain chips
* West Indian bean dip
* Roasted red pepper, almond & garlic dip
* Roquefort dip w/ apple, endive & celery hearts
* Muhamarra dip - red pepper pomegranate & walnut
* Sweet & hot mango chutney w/ cumin dusted pita wedges
* Red lentil & red pepper paté
* Roast Moroccan carrot purée w/ feta
* Creamy white bean dip
* Baked crab, brie & artichoke dip
* Curried tuna, sweet potato & water chestnut dip w/ poppadums
* Smoked salmon taramasalata
* Sweet & sour eggplant caponata
* Mango lime salsa
* Black bean, corn & smoked paprika salsa
* Indonesian peanut & cilantro dip
* Toasted pine nut, cumin & parsley hummus
* Roasted artichoke spread
* Chunky clam & bacon dip
* Spanish Queso Fundido w/ chorizo
* Parmesan black pepper biscotti
* Pissaladiere strips
* Lacy parmesan crisps
* Oven dried spicy pineapple snacks
* Sage & gorgonzola gougeres
* Gruyere walnut crisps
* Curried orange & cilantro pita chips
* Blue cheese, honey & hazelnut crostini
* Parmesan, rosemary & walnut shortbread
* Hickory bacon & roasted corn gougeres
* Roasted black olives & pearl onions
* Cilantro garlic pita chips
* Assorted vegetable crudites
*Smoked paprika spiced pecans

* Spicy oven roasted chickpeas