Some celebrations are just too special to trust to chance---entertaining is a fine art. -- Karen Hunter

Fruit and Vegetable Hors d'oeuvres

Standing Vegetable Recipes

Crudites with Dipping Sauces**
Dipping Sauces:
- Hummus**
- Classic Spinach
- Onion
- Lemon-Anchovy*
- Cottage Cheese and Dill*
- Ranch
- Basil*
- Broccoli*
- Taco Ranch Dip
Roasted Vegetable Terrine Crostini*
Artichoke Parmesan Dip with Melba Rounds
Mexican Artichoke Dip with Tortilla Chips
Guacamole and Salsa with Tortilla Chips*
Bruschetta Bar (A variety of toppings(Tomato Basil, Tomato Mozarella, Olive Tapenade, Walnut Arugula & Gorgonzola, Artichoke Parmesan, Hummus, Roasted Red Pepper & Goat cheese and Mousse Truffle Pate) served with perfectly toasted french baguette slices)

Fresh Fruit

Fresh cut Fruit Display**
Fruit Sauces: (optional)
- Kahlua-Chocolate**
- Raspberry*
- Tequila Dip*
- Strawberry Yogurt*
- Marshmallow Cream*
Minted Melon Balls**
Melon wrapped with Prosciutto**
Melon wrapped with Smoked Salmon**

* Dairy Free
* Gluten Free

Butlered Vegetable Recipes

Marinated Olives**
Zucchini and Parmesan Madeleines
Crostini with Olive Tapenade*
Sweet Potato and Herb Samosas with Yogurt
Celery Root Pancakes with Avocado Cream
Miniature Vegetarian Quiche
Wild Mushroom and Fontina Cheese Pizza
Miniature Wild Mushroom Tarts
Spinach and Artichoke Squares
Spinach Balls, Mustard Sauce
Spinach-stuffed Mushrooms
Artichoke and Brie Crostini
Tomato and Basil Bruschetta*
Puff Pastry Pissaladiere*
Phyllo with Wild Mushrooms*
Phyllo with Artichoke Parmesan
Quesadillas with Olive Tapenade and Roasted Tomato
Sun-dried Tomato Tapenade on Polenta Crostini*
Vegetable Sushi served w/Wasabi and Pickled Ginger**

Event Planning Guides