I made a bunch appetizers for New Year's Eve. Basically, they're veggie burgery stuff (chickpea/mushroom/brown-rice) inside a puff pastry shell. The dominant flavors are sage, thyme & soy sauce.
I baked a couple tonight to test them and they're very pretty but pretty bland. I have 30 more assembled in the fridge waiting for Thursday to bake. I'm hoping to think of a dipping sauce to serve with them to give them something extra. I feel like they need an acid, but maybe something sweet too. Maybe hoisin? Or something with balsamic vinegar? Any ideas?