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