Martinis on Horseback

Martinis on Horseback

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


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