Recipes
The Versatility of Artisan Edibles
Artisan Edibles jellies, chutneys and antipasto are tasty appetizers with rustic breads or crackers and cheeses. Our Rhubarb Sour Cherry Chutney is also delicious as a dessert or savory sauce.
They are also an excellent way to add zip to a full range of entrees. Use them as an alternative to barbecue sauce for adding flavour to your favorite grilling meats, fish or seafood. Try them in sandwiches or croissants, with cold meats for a gourmet-on-the-go lunch, or served on the side at an outdoor dinner table.
For examples of how Artisan Edibles products can complement your favorite entrees, see the recipes listed. The flavour options are almost endless.



Antipasto
- Artisan Edibles Antipasto Pizza
- Crostini with Artisan Edibles Antipasto
- French Omelette with Artisan Edibles Antipasto
- Grilled Polenta with Artisan Edibles Antipasto
- Mediterranean Baked Fish with Artisan Edibles Antipasto
Blueberry Lavender Jelly
- “Triple Threat” Blue Cheese Cracker with Blueberry Lavender Jelly
- Blueberry and Ricotta Brioche
- Champagne Cocktails with Blueberry Lavender Jelly
- Harry’s Blueberry Lavender Martini
- Ricotta Lime Muffins with Blueberry Lavender Jelly
Sparkling Wild Rose Petal Jelly
- Champagne Rose Meringue Stack with Strawberries
- Champagne Rose Petal Cocktails (8 servings)
- Champagne Rose Petal Jelly Martini
- Champagne Rose Petal Jelly Cupcakes
- Champagne Rose Petal Jelly Meringue Roulade with Rose Petals and Fresh Raspberries
- Champagne Rose Petal Panna Cotta
- Grilled Cheese with Champagne Rose Petal Jelly
- Melon and Bocconcini Salad with Champagne Rose Petal Vinaigrette
Pomegranate Hot Pepper Jelly
- Chicken Drumettes with Pomegranate Hot Pepper Jelly Glaze
- Duck Breast Crostini with Pomegranate Hot Pepper Jelly
- Pomegranate Hot Pepper Jelly with Goat Cheese and Crackers
- Power Smoothie with Pomegranate Hot Pepper Jelly
- Pulled Pork Sliders with Barbecue Sauce and Artisan Edibles Pomegranate Hot Pepper Jelly
- Quesadillas With Brie, Walnuts and Pomegranate Hot Pepper Jelly
- Rosemary Shortbread with Artisan Edibles Pomegranate Hot Pepper Jelly
- Savory Pomegranate Hot Pepper Jelly Cheesecake
- Spicy Creamy Goat Cheese Quesadillas
- Spinach Salad with Pomegranate Hot Pepper Jelly Dressing
Raspberry Cardamom Jelly
- Baked Brie with Raspberry Cardamom Jelly
- Chocolate Buttermilk Cake with Chocolate Mascarpone Frosting and Raspberry Cardamom Filling
- Double Chocolate Cupcakes with Raspberry Cardamom Jelly and Italian Mascarpone Cream
- Vanilla Cream Cupcakes with Raspberry Cardamom Jelly and Italian Mascarpone Cream
Apple Fig Ginger Chutney
- Baked Brie with Apple Fig Ginger Chutney In Puff Pastry
- Crostini with Prosciutto, Apple Fig Ginger Chutney, Fresh Figs and Triple Cream Brie
- Grilled Panini with Havarti Cheese, Smoked Chicken Breast, Red Onion and Apple Fig Chutney
- Pork Tenderloin with Apple Fig Ginger Chutney
- Potted Goat Cheese with Apple Fig Ginger Chutney
Meyer Lemon Chutney
- Bengal Salad
- Cheddar Pennies and Meyer Lemon Chutney
- Chutney Cheese Torte
- Chutney Curry Spread
- Crispy Salmon Cakes With Artisan Edibles Meyer Lemon Chutney
- Meyer Lemon Chicken
- Meyer Lemon Chutney Chicken Salad
- Meyer Lemon Chutney Roll-Ups
- Meyer Lemon Dip
- Pork Loin with Chutney Glaze
- Prosciutto wrapped Salmon, herby lentils, spinach, yogurt and Meyer Lemon Chutney
Rhubarb Sour Cherry Chutney
- A Quick & Easy Appie with Artisan Edibles Rhubarb Sour Cherry Chutney
- Ancho Chili Chocolate Brownies With Rhubarb Sour Cherry Chutney
- Chocolate Blinis With Artisan Edibles’ Rhubarb Sour Cherry Chutney and Orange Cream
- Crispy Tofu Popsicles with Artisan Edibles Rhubarb Sour Cherry Chutney
- Crostini With Artisan Edibles Rhubarb Sour Cherry Chutney, Jicama and Ricotta/Chèvre
- Duck Breast with Rhubarb Sour Cherry Chutney
- Indian Spiced Pork Tenderloin with Artisan Edibles Rhubarb Sour Cherry Chutney
- Lentil Tagine Topped with Greek Yogurt and Artisan Edibles Rhubarb Sour Cherry Chutney
- Phyllo Purses Filled with Rhubarb Sour Cherry Chutney & Chèvre
- Turkey Burgers with Caramelized Onions and Rhubarb Sour Cherry Chutney