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Spinach and Sundried Tomato Fritatta
Buffalo Blue Cheese Deviled Eggs
Blueberry Brie Galette
Beet
Humus
Persimmon and Burrata Carpaccio
Shrimp Pad Thai Cups
Zucchini Fritters
Honey-Baked Cheese with Pistachios and Cranberries
Balsamic Onion Tart with Goat Cheese and Thyme
Flatbread with Fiddlehead Ferns, Onion Scapes and Pecorino
The La Jolla Crab Stack
Baked Oysters with Wild Mushroom Ragout
Sticky Honey Garlic Chicken Wings
Hot Blueberry Cheddar Dip with Toasty Bread
Shrimp with Warm Pineapple-Pepper Relish
Oven “Fried” Goat Cheese
Crispy Baked Potato Skins
Roasted Baby Pears with Herbed Goat Cheese
Warm Rosemary Olives
Fresh Figs with Goat Cheese and Peppered Honey
Beet-Pickled Deviled Eggs
Portobello Mushroom, Cheddar and Caramelised Onion Quesadillas
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