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Any combination of savory ingredients that are chopped or diced into small pieces for use as a flavoring to be added to Bruschetta.

Also known as Bellelay, this variety of cheese is from Switzerland where it is produced from unpasteurized cow's milk.

Strong on aroma, this variety of cheese originated when it was first produced by the Trappist monks in Belgium in the early 18th century.

Made in and around the area of Nidwalden, a canton in Switzerland, Stanser is a cheese produced in the central region of this nation.

st., st, saint andre, saint-andre, st andre, st.andre,

Made from pasteurized or unpasteurized sheep's milk, this semi-hard cheese is produced in the Basque region of France.

Produced in Normandy, France this cheese is made from pasteurized or unpasteurized cow's milk that has been partially skimmed.

Also referred to as Leidsche Kaas, Leidsekaas or Leiden cheese in the Netherlands, this cheese is of Dutch origin and made in the city of Leiden, which is similarly known as Leyden as well.

A brie-type cheese produced in the Comté de Nice region of France. Made from pasteurized and unpasteurized cow's milk, Roucoulon cheese is a soft ripened, soft-textured cheese that provides a mild earthy flavor with a mushroom overtone.

A creamy yellow, long root vegetable that resembles a carrot. The Parsnip has a rich sweet nut-like flavor and can be boiled, fried, glazed, creamed, and used as an ingredient for soups and stews.

A popular French cow's milk cheese that is produced as a spreadable cheese in small cylindrical shapes.

A highly spiced, spreadable meat paste traditionally made of pork, goose or duck, but also fish and rabbit.

A nut harvested from the branches of the Chestnut tree, a member of the beech family of plants. A prickly outer casing is removed to expose a dark brown, glossy shell that covers a sweet, but mealy fleshed nut.

The eggs or roe of selected varieties of fish that are processed and salt cured to provide a spreadable food that is considered an elegant delicacy.