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Relish Recipes — Appetizers

Emily Richards's Hot Holiday Reuben Dip

Posted by Donna-Marie Pye on

Emily Richards's Hot Holiday Reuben Dip

One of our first guest instructors, Chef Emily Richards made this delicious dip at a class we called 'Hosting A Holiday Open House' back in December 2015. We loved it and thought it's time to pull it out of the archives. Break up a loaf of rye or pumpernickel bread or veggies (if you must) to serve it.

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Emily Richard's Ricotta and Wine Honey Fig Crostini

Posted by Cassidy Snow on

Emily Richard's Ricotta and Wine Honey Fig Crostini

"Dried Figs have a wonderful, sweet taste that makes ricotta cheese sing when combined. Use your favourite red wine to cook the figs in so you can enjoy a sip or two while they simmer away." - Emily Richards, Recipe is Reprinted with Permission.

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Dill Pickle Dip

Posted by Donna-Marie Pye on

Dill Pickle Dip

Pickle lovers, this dip is for you! It’s creamy, tangy, and fresh. It tastes like an easy, grown-up alternative to fried pickles with ranch dressing. Serve it  with your favourite veggies, but it's killer when you add some crinkle cut or kettle-cooked potato chips! 

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Fried Feta Bites with Hot Honey Drizzle

Posted by Donna-Marie Pye on

Fried Feta Bites with Hot Honey Drizzle

Our own Chef Cassidy created this appetizer for our recent Step Into Spring class. It's a great starter if you are hosting some friends over our first long holiay weekend. Enjoy with a glass of light, crisp white wine or go all out with an Aperol Spritz! We even have a non-alcoholic version on our store shelves from Highball.

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Tomato Tart

Posted by Donna-Marie Pye on

Tomato Tart
If you don’t have large or heirloom tomatoes, halved cherry tomatoes or sliced cocktail tomatoes will also work here. For the cheese, use any kind you like or a combination. We love gruyère but Comté, Cheddar, asiago, or pecorino could work too. Serve with a green salad, or a sliced fennel salad.

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