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Posted By Vera On March 3, 2008 @ 10:50 pm In Hors d'oeuvres | No Comments
The recipes I am going to post next are not desserts, as you will see, and not related to baking. But they are just too good not to share.
I like the idea of spreads and dips as appetizers. Most of them can be made a night before and kept in a fridge till the party time. You can vary presentation by serving them with crackers of you choice, crostini, or fresh artesian bread, or vegetables.
They are perfect for buffet-style entertaining.
Article printed from Baking Obsession: http://www.bakingobsession.com
URL to article: http://www.bakingobsession.com/2008/03/03/foreword/
URLs in this post:
 Artichoke and Fennel Caponata: http://www.bakingobsession.com/2008/03/03/artichoke-and-fennel-caponata/
 Crostini: http://www.bakingobsession.com/2008/03/03/crostini/
 Spicy Spanish Eggplant Dip: http://www.bakingobsession.com/2008/03/03/spicy-spanish-eggplant-dip/
 Sun-Dried Tomatoes and Parmigiano Dip: http://www.bakingobsession.com/2008/03/03/sun-dried-tomatoes-and-parmigiano-dip/
 Roasted Eggplant and Bell Pepper Spread: http://www.bakingobsession.com/2008/03/03/roasted-eggplant-and-bell-pepper-spread/
 Smoked Salmon Spread: http://www.bakingobsession.com/2008/03/03/smoked-salmon-spread/
 Capers and Lemon Dip: http://www.bakingobsession.com/2008/03/03/capers-and-lemon-dip/
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