A few of our hand crafted hors d’oeuvres

Vegetarian Selections

Steamed sesame bok choy and shitake mushroom dumplings with ponzu sauce

Panko crusted Japanese eggplant disks, with parmesan aioli and oven dried cherry tomato

Wine pastry tartlettes, filled with melting leeks and brie fondue

Thai green mango salad rolls with basil, coriander & mint, piquant lemony dipping sauce

Cherry tomatoes stuffed with whipped chèvre and toasted natural almond

Mini corn and roasted pepper empanaditas, with smokey chipolte tomato coulis

Feather light pastry cones filled with warm cognac mushrooms and brie

Asparagus spears in parmesan dusted pastry

Asiago & dried tomato crispy polenta disks, with aioli & cherry tomato crisps

Crispy wonton cones filled with broccoli and truffled aged cheddar fondue

Savoury wild mushroom and smoked gouda bread pudding bites

Mini corn cups filled with roasted sweet corn, roasted garlic and pico de gallo

Crispy potato latkes with watercress crème fraiche

Spinach ricotta crostini with toasted pinenuts and cracked pepper

Twice baked mini potatoes stuffed with English double Glouster cheese & chives

Sweet potato pancakes crowned with spiced apples, pecans and crème fraiche

Golden sautéed truffled porcini risotto cakes with enoki

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