3/4 cup Robert Rothschild Farm Dirty Martini Dip
1/8 lb. Gruyére cheese, grated
1/4 cup Milk
12 Crostinis or fillo shells
Cocktail onions, halved
Martini olives, sliced
Optional:
1/4 lb. Bacon, sliced very small and cooked to crisp
Chives, fresh, chopped
In a saucepan combine Dirty Martini Dip and milk. Heat to a low simmer, and add Gruyére cheese. Whisk until smooth. On a crostini or fillo shell, spread or dollop sauce, sprinkle with bacon and garnish with a cocktail onion and martini olive slice. Sprinkle with fresh chives if desired.
Chef Byron Pope