Jimmy Bradley: Hors D'Oeuvres

Jimmy Bradley on his go-to hors d'oeuvres at the 2011 Food & Wine Classic in Aspen.

Jimmy Bradley on his go-to hors d'oeuvres at the 2011 Food & Wine Classic in Aspen.

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The best hors d'oeuvre that I make these days for both quantity and quality is baked cheese. Not a fondue, but I make baked fontina in a cast iron casserole with garlic and olive oil and thyme.
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Jimmy Bradley: Hors D'Oeuvres


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