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Caribbean blue Chip and Dip Tray with Cheese Board - by Le Creuset
From elegant gatherings to large parties, this chip and dip tray and cheese board is perfect for every occasion. Serve hard or soft cheeses on the beautiful beech wood cheese board, and lay out crackers and fresh bread around the edge of the tray for a tasteful display of cheeses.
Simply remove the cheese board and your cheese tray becomes a chip and dip tray with an outer ring for chips or veggies, and a center well for salsa or ranch dip. With its nearly nonstick glaze, this stoneware chip and dip tray wipes clean easily and can even be placed in the dishwasher for easy clean up.
It’s chip resistant enamel keeps your chip and dip tray looking beautiful for you to enjoy for years to come. From chips and dip to wine and cheese, this chip and dip tray and cheese board by Le Creuset is sure to be your new favorite serving dish for all kinds of gatherings.
Le Creuset Caribbean Blue Chip and Dip Tray with Cheese Board (PG6390CB-3717) Features:
- Chip and Dip Tray with Cheese Board
- Beech wood cheese board
- Remove cheese board to serve dips in center well
- Nonporous beech wood resists cuts and gouges
- Dense stoneware sectioned server
- Nearly nonstick glaze
- Chip resistant enamel
- Dishwasher safe chip and dip tray
- Hand wash cheese board
- Diameter: 14.75” | Height: 2"
- Le Creuset Model # PG6390CB-3717
Baked Camembert with Honeyed Cashews and Fried Veggie Tops
By Le Creuset
- 250g baby leaves
- 3 nectarines, cut into chunks
- 100g coconut ice, cut into cubes
- 4 ciabatta rolls, sliced and toasted
- 50ml olive oil
- 5 sprigs of fresh thyme
- Pinch of sea salt
For the honeyed cashews
- 100g cashews
- 50g butter, melted
- 100ml honey
For the veggie tops
- 100g small carrots, topped
- 100g small radish, topped
- 50g whole radish
- 50g salad onions, halved
- 50g fennel tops
- 100g flour
- 1 egg
- 10ml salt
- 250ml sparkling water
- Canola oil for frying
For the baked cheese
- 3 Camembert, of different sizes
- 5 sprigs fresh thyme
- 20ml olive oil
- Pinch of sea salt
- 50ml honey
Start by making the honeyed nuts. Place the cashews on a non-stick baking tray, lined with baking paper. Mix the butter and honey together. Pour this over the cashews and toss well. Place in a preheated oven of 180ºC for 20 minutes, giving them a good shake every 5 minutes. Remove from the oven and set aside to cool.
To make the fried veggie tops, place the vegetables in a bowl and season with salt.
Make the batter by mixing the flour, egg and salt together. Add the sparkling water until a runny, light consistency has been reached.
Heat the oil in a pot over medium heat. Dip the vegetable tops in the batter and fry until golden (make sure to test the oil’s temperature first by frying one piece of vegetable).
Layer the cheeses up with a sprig of thyme wedged in between. Season with the olive oil and salt. Place in a preheated oven of 200ºC for 8 minutes, or until the cheese just starts to ooze. Drizzle with a little honey and place in the centre of the platter.
Arrange the salad leaves, nuts, nectarine pieces and coconut ice around the centre of the platter. Add the veggie tops.
Place the sliced bread in a dry pan and toast lightly. Mix the olive oil, thyme and salt together and brush the toasted bread.
|Description Author||Lindsey P|
|Name||Le Creuset Chip and Dip Tray with Cheese Board – Caribbean Blue|
|GTIIN / UPC Code||630870155267|
|Home or Commercial||Home|
|Manufacturer's Warranty||5 Year Limited Manufacturer Warranty|
|Country of Manufacture||China|
|Weight (in Lbs)||9|