You have no items in your shopping cart.
Flame Orange 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 Flame Orange Chip and Dip Tray with Cheese Board (PG6390CB-372) Features:
- Includes Limited 5 Year Le Creuset Warranty
- 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 # PG6390CB-372
Antipasto Platter Arrangement
By Le Creuset
- A selection of charcuterie (salami and prosciutto works well)
- One or two cheeses of your choice
- Cherry tomatoes
For the cheese straws
- 1 roll puff pastry, thawed
- 100g Parmesan cheese, grated
- 1 egg, beaten
For the smoked trout pâté
- 200g smoked trout, chopped
- 1 cup sour cream
- ½ cup plain cream cheese, at room temperature
- 1 tablespoon lemon juice
- salt & pepper to taste
To make the cheese straws, pre-heat the oven to 180°c and line a baking sheet with greaseproof paper.
Roll the pastry out on a floured surface then scatter ¾ of the Parmesan over half of the pastry. Fold the pastry over to cover the cheese then roll out again.
Slice the pastry into long strips (approximately 2cm wide).
Twist the pastry and place on the baking sheet. Brush with the egg then scatter over the remaining cheese.
Place the baking sheet in the oven and allow the cheese straws to bake for 10-12 minutes until they are golden brown and cooked through.
Remove from the oven and allow to cool slightly before serving.
These straws can be made ahead and kept in an airtight container for 3-4 days before serving.
To make the smoked trout pâté, combine half of the trout with the remaining ingredients in the bowl of a food processor and blend until smooth.
Scrape the mixture into a bowl then fold in the remaining chopped trout.
Transfer the pâte to a ramekin and cover with cling film.
Place in the fridge for at least 2 hours but up to 2 days.
Recipe and image courtesy of Alida Ryder.
|Description Author||Lindsey P|
|Name||Le Creuset Chip and Dip Tray with Cheese Board – Flame Orange|
|GTIIN / UPC Code||630870148047|
|Home or Commercial||Home|
|Manufacturer's Warranty||5 Year Limited Manufacturer Warranty|
|Extended Warranty Eligible||No|
|Country of Manufacture||China|
|Weight (in Lbs)||9|