- Story and recipes by Chef Heidi Fink
Story courtesy of Boulevard Magazine, a Black Press Media publication
It’s that time of year when the food and drink are flowing, and indulgences become everyday occurrences. I love this: the frequent holiday gatherings presenting opportunities to eat chocolate truffles and cheese-laden crostini. Far from trying to stay away from treats, my burning question is always: how can I taste more of these wonderful flavours without stuffing myself?
So many foods this time of year involve bread, toast, crackers or other carb-heavy vehicles for conveying delicious appetizers to your mouth.