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This dip is great with Mascarpone cheese on Rosemary Raisin Pecan Crisps.

One of the most versatile condiments you'll ever find. Double the batch and give some to a friend. It's a staple in my fridge; I serve it on Original Raincoast Crisps or baguette slices, either straight up or partnered with a soft goat cheese.

The fire and ice moniker comes from the contrast of the cool tomatoes and hit of heat from the cayenne and smoky paprika. Serve the salsa as an hors d'eouvre with Original Raincoast Crisps, or use as a main course with grilled chicken or fish.

In Italy, bruschetta has always been a great way to use up bread that isn't totally fresh, and to this day it remains fairly simple - slices of bread grilled, rubbed with garlic and brushed with olive oil. When tomatoes are in season, chopped tomato and basil top this creation. In North America, we always like to add a twist; this recipe takes some liberties, but I think you'll agree the results are worth it.

The combination of Camembert, orange and brown sugar is a taste treat that is an ideal marriage with Cranberry Hazelnut Raincoast Crisps. Yummy addition: sprinkle a tablespoon of coarsely chopped hazelnuts on top of the brown sugar before broiling.

Portobello mushrooms are so dense this makes for a very substantial hors d'oeuvre. If you can't find taleggio, substitute port salut or Albray.

I have a weakness for tarts and this is one of my favourites. The combination of goat cheese and figs on a buttery, flaky base makes a brilliant first course of lunch. Dish with salad greens.

Bruschetta are so versatile that you can use your imagination for toppings and hardly go wrong. Substitute shrimp, crab or cooked scallops here and they'll be delicious. Skip the seafood altogether and add grated parmesan, asiago or manchego.

The basil and shrimp marry well because the slight licorice overtone of the herb complements the delicate flavour of the shellfish. Be sure your shrimp is superfresh. If you can, smell it before you buy it; it should smell fresh, like ocean air. Also, try to add the basil as soon as you chop it; it oxidizes quickly and turns brown when the leaves are cut. This recipe is easily adapted: try substituting dill for basil and yogurt for the sour cream.

This is a bit of a twist on the traditional tapenade. The figs add sweetness and soften the salty bite of the olive. The tapenade is best made a day in advance so the flavours can mellow. Serve with Raincoast Crisps.