Mini Pizzas with Arugula, Peppers, and Prosciutto

You can find pizza dough at many supermarkets. If you have to buy more than the 3/4 lb. needed for this recipe, you can freeze the leftover dough. 

• 
  
  5 tsp. extra-virgin olive oil
  
  


• 
  
  3/4 lb. pizza dough, preferably whole wheat, thawed if frozen
  
  


• 
  
  1 14-1/2-oz. can whole tomatoes, drained
  
  


• 
  
  1 tsp. dried oregano
  
  


• 
  
  1 large clove garlic, chopped
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 cups lightly packed arugula, chopped
  
  


• 
  
  1/2 cup thinly sliced roasted red peppers (rinsed if jarred)
  
  


• 
  
  1-1/2 oz. thinly sliced prosciutto di Parma, cut into thin strips (about 1/2 cup)
  
  


• 
  
  1 cup grated part-skim mozzarella
  
  


• 
  
  1/4 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  Crushed red pepper flakes (optional)
  
  

Lightly coat a large bowl with 1 tsp. of the oil. Put the dough in the bowl, cover loosely, and let sit at room temperature until supple and relaxed, 45 minutes to 1 hour.

Position racks in the top and bottom thirds of the oven and heat the oven to 475°F. Meanwhile, put the tomatoes, oregano, garlic, 2 tsp. of the oil, and 1/2 tsp. each salt and pepper in a food processor; pulse to make a chunky sauce.

Lightly oil 2 baking sheets with the remaining 2 tsp. oil. Divide the dough into quarters. Divide each quarter into 3 equal parts; you’ll have twelve 1-oz. pieces of dough. (Alternatively, use a scale to divide the dough.) Shape each piece of dough into a 3-inch round and put on the baking sheets.

Spread about 1 scant Tbs. of the sauce over each dough round, leaving a little border around the edge for the crust. Top each with a mound of arugula, then some strips of pepper and prosciutto. Sprinkle the mozzarella and Parmigiano on top.

Bake until the cheese is bubbling and the crust is browned, 12 to 14 minutes, rotating and swapping the pans’ positions about halfway through for even baking. Sprinkle with crushed red pepper flakes (if using) and serve.

Edamame Hummus with Spiced Pita Chips

This fresh green, creamy dip, excerpted from the cookbook The Food You Crave, has all the classic hummus flavors of garlic, cumin, and lemon. But it is light on the cumin and garlic in favor of a big citrus punch. Its mellow, bright flavor and smooth texture make it the perfect companion to the bold spicy shards of pita.

• 
  
  2 cups frozen shelled edamame, cooked according to package directions
  
  


• 
  
  1 cup silken tofu, drained
  
  


• 
  
  1/2 tsp. salt, plus more to taste
  
  


• 
  
  Pinch of white pepper, plus more to taste
  
  


• 
  
  1-1/2 tsp. ground cumin, plus more for garnish
  
  


• 
  
  3 cloves garlic, minced (about 1 Tbs.)
  
  


• 
  
  1/4 cup olive oil
  
  


• 
  
  1/3 cup fresh lemon juice, plus more to taste
  
  


• 
  
  
  Spiced Pita Chips
  
  
  

Set 1 Tbs. of the edamame aside for a garnish. Place the rest, along with the tofu, salt, pepper, cumin, garlic, oil and lemon juice, in a food processor and process until very smooth, about 2 minutes. Taste and adjust the seasoning with more salt, pepper, or lemon juice, if desired.

Transfer the hummus to a serving bowl and garnish with the reserved edamame and a sprinkle of cumin. Serve with the spiced pita chips.

Spicy Spanish Olives

• 
  
  2 cups mixed brined olives (like manzanillas, Kalamatas, and picholines), drained well
  
  


• 
  
  6 oil-packed sun-dried tomatoes, thinly sliced
  
  


• 
  
  1 large clove garlic, minced
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1/4 tsp. hot pimenton de la Vera (smoked paprika)
  
  

In a medium bowl, combine all the ingredients and mix well. Let sit for at least 15 minutes at room temperature or up to 3 days in the refrigerator before serving.

Warm Cheese & Mushroom Toasts

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 large shallot, finely diced (about 1/4 cup)
  
  


• 
  
  Kosher salt
  
  


• 
  
  10 oz. mixed mushrooms (like shiitake, cremini, and oyster), trimmed and thinly sliced
  
  


• 
  
  Sixteen 1/2-inch slices baguette, cut on a sharp diagonal so they're about 3 inches long
  
  


• 
  
  1-1/2 cups grated Gruyère (about 4 oz.)
  
  

Melt the butter in a large heavy-duty skillet over medium heat. Add the shallot, season with 1/2 tsp. salt, and cook, stirring, until softened, about 3 minutes. Raise the heat to high, add the mushrooms and another 1/2 tsp. salt, and cook, stirring frequently, until softened and browned, 3 to 5 minutes longer.

Set an oven rack about 8 inches away from the broiler element and heat the broiler to high. Arrange the bread slices on a large rimmed baking sheet. Broil until lightly toasted, 2 to 4 minutes, rotating the pan as needed for even toasting. Flip the bread, mound a heaping tablespoon of the mushrooms on each piece, and sprinkle with the Gruyère. Broil until the cheese is melted and lightly browned, 4 to 7 minutes. Serve immediately.

Crabmeat Empanadas with Grilled Corn Salsa & Poblano Cream Sauce

For the grilled corn salsa:

• 
  
  6 medium ears corn
  
  


• 
  
  3 Tbs. fresh lime juice (from 1 medium lime)
  
  


• 
  
  2 Tbs. sunflower or vegetable oil
  
  


• 
  
  2 Tbs. thinly sliced chives
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the poblano cream sauce:

• 
  
  3 medium poblano peppers
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  1 Tbs. sunflower or vegetable oil
  
  


• 
  
  1/2 cup small-diced white onion
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  Kosher salt
  
  

For the empandas:

• 
  
  1/2 lb. lump crabmeat, picked over for shells
  
  


• 
  
  2 Tbs. thinly sliced scallion greens
  
  


• 
  
  1 Tbs. fresh lime juice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 large egg
  
  


• 
  
  4 sheets frozen packaged puff pastry (preferably Pepperidge Farm brand), thawed overnight in the refrigerator
  
  

Make the grilled corn salsa:

Soak the corn (with husks) in cold water for 30 minutes. Meanwhile, prepare a medium-high gas or charcoal grill fire.

Wrap each wet corn cob separately in aluminum foil. Space them at least 1 inch apart on the grill and cook, covered, rolling each ear a quarter turn every 8 minutes until the cobs have made a complete rotation, 32 minutes total. Remove the foil, let the ears cool enough to handle, and remove the husks and silk.

Set one ear aside and put the remaining five back on the grill. Cook, turning the cobs once, until they are lightly charred, 2 to 3 minutes. Cool the corn on a rack.

Cut the charred corn from the cobs and put it in a medium bowl. Stir in the lime juice, oil, and chives and season to taste with salt and pepper.

Make the poblano cream sauce:

Char the poblanos on the grill, turning them with tongs as soon as each side becomes fully blackened, 6 to 10 minutes. Put the charred poblanos in a bowl and cover. When cool enough to handle, peel and seed them.

In a heavy-duty 2-quart saucepan, bring the cream to a boil over high heat. Lower the heat to medium and simmer until reduced to 1/2 cup, about 5 minutes.

Heat the oil in a 10-inch skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened but not browned, 3 to 5 minutes. Put the onion mixture, poblanos, and 2 Tbs. water in a blender and puree until smooth. Stir the poblano puree into the reduced cream and season to taste with salt. Keep warm.

Make the empanadas:

Position racks in the top and bottom thirds of the oven and heat the oven to 400°F.

Cut the uncharred corn from the cob. In a medium bowl, stir together the corn, crabmeat, scallion greens, lime juice, 1 tsp. salt, and a few grinds of pepper.

Beat the egg in small bowl with 1 Tbs. of water.

Cut each puff pastry sheet into four 3-1/2-inch squares. Drop 1 rounded Tbs. of the crab mixture in the center of each pastry square. With a pastry brush, brush two adjoining edges of each square with the egg and fold the opposite corner over to form a triangle, sealing all the way around with your thumb. Press a fork down on the sealed edges at regular intervals to form small ridges. Transfer the empanadas to two parchment-lined baking sheets. Bake until golden brown, 15 to 18 minutes, rotating the pans halfway through baking.

To serve:

Pour 1 Tbs. of the warm poblano cream sauce in a circle around a small plate. Put one empanada in the center of the plate and spoon a little corn salsa to the side. Serve immediately.

Spinach & Artichoke Dip

• 
  
  10-oz. package frozen leaf spinach, thawed, squeezed dry, and chopped
  
  


• 
  
  6 oz. can artichoke hearts, thinly sliced and patted dry
  
  


• 
  
  1 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  3/4 cup mayonnaise
  
  


• 
  
  3/4 cup sour cream
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Position a rack in the center of the oven and heat the oven to 425°F.

In a large bowl, mix the spinach, artichokes, 3/4 cup of the parmigiano, mayonnaise, sour cream, 1/2 tsp. salt, and 3/4 tsp. pepper. Transfer to a 1-quart (or slightly smaller) baking dish and sprinkle with the remaining 1/4 cup parmigiano.

Bake until the top browns and the inside warms through, about 25 minutes. Let cool slightly and serve.

Cucumber-Yogurt Dip (Tzatziki)

Aside from being a great party dip, tzatziki is also delicious served with roasted or grilled meats, or with the lamb meatballs. Chopping the garlic in the salt is a Greek trick that brings out garlic’s punch. Raw garlic, however, becomes acrid rather quickly so to be at its best, tzatziki should be made the day of serving or no more than 24 hours ahead.

• 
  
  Kosher or sea salt
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  1-1/2 cups plain whole-milk yogurt, preferably Greek
  
  


• 
  
  3/4 cup peeled, seeded, and finely chopped cucumber
  
  


• 
  
  1 Tbs. red-wine vinegar
  
  


• 
  
  2 tsp. chopped fresh mint
  
  


• 
  
  2 tsp. chopped fresh dill
  
  


• 
  
  2 tsp. extra-virgin olive oil
  
  


• 
  
  Fresh mint leaves for garnish (optional)
  
  

Spread 3/4 tsp. salt on a cutting board. Peel the garlic and finely chop it on top of the salt. Transfer the garlic and salt to a medium bowl and stir in the yogurt.

Put the cucumber in a colander and squeeze as much liquid out of it as you can. Add the cucumber, vinegar, mint, dill, and olive oil to the yogurt mixture. Stir to blend and season to taste with salt. Cover and chill for at least 4 hours before serving. Serve cool, garnished with the mint leaves (if using) and accompanied by fresh pita wedges or toasted pita chips.

Parsnip, Potato, and Scallion Pancakes

A variation on the classic German potato pancake, these taste great with applesauce and sour cream. Serve with roast pork or beef.

• 
  
  1 lb. russet potatoes, peeled
  
  


• 
  
  1 lb. medium parsnips, peeled and cored 
  
  


• 
  
  3/4 cup thinly sliced scallions (white and green parts)
  
  


• 
  
  2 large eggs, beaten
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Vegetable oil for the griddle Using a food processor fitted with the medium grating disk, grate the potatoes and parsnips separately. Put the potatoes in a clean kitchen towel and squeeze out as much liquid as possible. In a large bowl, combine the potatoes, parsnips, scallions, eggs, flour, 2 tsp. salt, and a few grinds of pepper and mix well.

Generously oil a griddle and heat over medium heat. Working in batches, spoon about 1/3 cup of the mixture onto the griddle at a time to form pancakes. Flatten the pancakes with a spatula (they should be about 1/2 inch thick) and cook until the bottom is well browned and crisped, about 5 minutes. Flip and cook until the other side is well browned, about 5 minutes more. Sprinkle with salt. Serve immediately or keep warm in a low oven until ready to serve.

Farmers’ Market Crudités with Buttermilk Herb Dip

Though I have listed my own favorite vegetables for these crudités, feel free to go with whatever looks good at the market.

For the dip:

• 
  
  1 cup plain whole-milk yogurt
  
  


• 
  
  1 cup sour cream
  
  


• 
  
  1 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  1/3 cup buttermilk
  
  


• 
  
  1 cup thinly sliced fresh chives
  
  


• 
  
  2 Tbs. chopped fresh dill
  
  


• 
  
  2 Tbs. chopped fresh thyme
  
  


• 
  
  1 small clove garlic, minced and mashed to a paste with a pinch of salt
  
  


• 
  
  1 Tbs. cider vinegar
  
  


• 
  
  1/4 tsp. Tabasco; more to taste
  
  


• 
  
  1-1/2 tsp. kosher salt
  
  


• 
  
  1-1/2 tsp. coarsely ground black pepper
  
  

For the crudités:

• 
  
  1 lb. pickling cucumbers (I like using small French or Armenian types), cut into spears 3 to 4 inches long and 1/2 inch thick
  
  


• 
  
  1 lb. sugar snap peas, strings and stem ends trimmed
  
  


• 
  
  1 lb. small, slender carrots, peeled and cut into 3- to 4-inch lengths (halve or quarter them lengthwise if they’re thick)
  
  


• 
  
  1 pint grape or cherry tomatoes
  
  

In a large bowl, whisk all of the ingredients for the dip. Season with more Tabasco, salt, and pepper, to taste. Let sit for 15 minutes.

Arrange the vegetables on a large platter, with the dip in the center, or put each vegetable in its own bowl and arrange with the dip on a tray. Let guests help themselves.

French Onion Soup Dumplings

My food is meant for sharing. But how do you share French onion soup politely? In my version, you get everything that’s great about the classic—crispy bread, gooey cheese, and luscious soup—in one delicious bite.

For the "soup"

• 
  
  4 oz. (1/2 cup) unsalted butter
  
  


• 
  
  1 cup thinly sliced yellow or red onion (or a combination)
  
  


• 
  
  1/2 cup thinly sliced shallot (2 medium)
  
  


• 
  
  1 cup dry red wine
  
  


• 
  
  1 cup lower-salt beef broth
  
  


• 
  
  1 cup lower-salt chicken broth
  
  


• 
  
  2 Tbs. chopped fresh thyme
  
  


• 
  
  1 Tbs. aged balsamic vinegar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the croutons

• 
  
  1/2 lb. dense, chewy bread, crust removed, cut into 3/4-inch cubes (about 2 cups)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 tsp. minced garlic (1 medium clove)
  
  


• 
  
  1/2 tsp. chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the dumplings

• 
  
  40 square wonton wrappers
  
  


• 
  
  1 large egg, lightly beaten
  
  


• 
  
  3 cups vegetable oil
  
  


• 
  
  1-3/4 cups grated Gruyère
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Make the "soup"

Melt the butter in a 12-inch skillet over medium low heat. Add the onions and shallots and cook, stirring frequently, until they’re a deep caramel color, 25 to 35 minutes.

Raise the heat to medium, add the wine, and cook until it has completely evaporated, 5 to 9 minutes. Add the beef and chicken broths and cook until the liquid is reduced by about half, 5 to 7 minutes. Add the thyme and vinegar, season to taste with salt and pepper, and cook 1 minute more. Remove from the heat and let cool. Line a 4 1/2 x 8 1/2-inch loaf pan with foil and pour the “soup” mixture into the pan. Freeze until solid, at least 4 hours but preferably overnight.

Make the croutons

Position a rack in the center of the oven and heat the oven to 400°F. In a large bowl, toss the bread with the olive oil, garlic, thyme, 1/4 tsp. salt, and 1/8 tsp. pepper. Spread the croutons on a small baking sheet and bake, stirring occasionally, until golden brown, about 15 minutes. Let cool and then skewer 40 of the best-looking croutons with toothpicks (save the leftovers for another use).

Make the dumplings

Working with about 10 wonton wrappers at a time, arrange them on a flat surface and brush the edges with the egg. Unmold the “soup” mixture from the loaf pan. Using a chef’s knife, cut the frozen soup lengthwise into 4 long, even strips, and then cut each strip crosswise into 10 even pieces, to make 40 pieces total, each about 3/4 inch square. Put one square in the center of each wrapper and fold up the edges, pressing to create a purse-like dumpling. Repeat to make 40 dumplings. Put the dumplings on a small baking sheet or tray and freeze until ready to fry.

Heat the vegetable oil in a 4-quart saucepan over medium-high heat until the temperature on a candy thermometer reads 365°F or until the oil begins to ripple and bubbles immediately when the edge of one dumpling is dipped into it. Have ready a tray or plate lined with paper towels. Add as many dumplings as will fit in the pan without crowding and fry until golden brown, 2 to 4 minutes. With a slotted spoon, transfer the dumplings to the paper towels. Continue frying the remaining dumplings.

Position a rack in the center of the oven and heat the oven to 450°F. Divide the dumplings among 8 to 10 small, shallow ovenproof gratin dishes and top with the Gruyère. Bake until the cheese is melted, 5 to 6 minutes. Stick a crouton skewer in each dumpling, sprinkle with a little salt and pepper, and serve.

Spicy Spanish Olives

• 
  
  2 cups mixed brined olives (like manzanillas, Kalamatas, and picholines), drained well
  
  


• 
  
  6 oil-packed sun-dried tomatoes, thinly sliced
  
  


• 
  
  1 large clove garlic, minced
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1/4 tsp. hot pimenton de la Vera (smoked paprika)
  
  

In a medium bowl, combine all the ingredients and mix well. Let sit for at least 15 minutes at room temperature or up to 3 days in the refrigerator before serving.

Corn Muffins with Roasted Red Peppers, Scallions & Cheddar

Like corn bread? Then you’ll love these savory, two-bite muffins, which get subtle sweetness and a hearty texture from polenta, or corn grits, a medium-grind cornmeal. Packed with aged Cheddar, rich roasted red peppers, and nutty brown butter, they’re perfect as a nibble on their own or with a bowl of spicy chili.

• 
  
  Cooking spray
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter 
  
  


• 
  
  3 oz. (3/4 cup) unbleached all-purpose flour
  
  


• 
  
  3-1/2 oz. (1/2 cup plus 2 Tbs.) stone-ground polenta, such as Bob’s Red Mill corn grits  
  
  


• 
  
  2 oz. aged Cheddar, grated (about 1/2 cup) 
  
  


• 
  
  1 tsp. baking powder 
  
  


• 
  
  Kosher salt
  
  


• 
  
  freshly ground black pepper
  
  


• 
  
  2 large eggs 
  
  


• 
  
  1/4 cup granulated sugar 
  
  


• 
  
  1/2 cup finely diced roasted red peppers
  
  


• 
  
  1 medium scallion, finely chopped   
  
  

Position a rack in the center of the oven and heat the oven to 350°F. Generously coat a 24-cup mini muffin pan with cooking spray. 

Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally, until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and let cool. 

In a medium bowl, combine the flour, polenta, Cheddar, baking powder, 1 tsp. salt, and a few grinds of pepper. 

In a stand mixer fitted with the whisk attachment, beat the eggs and sugar on medium speed until pale yellow and thickened, 3 to 4 minutes. Reduce the speed to low. Add a third of the dry ingredients, then half of the melted butter, mixing after each addition until just incorporated. Alternately add the remaining flour and butter, mixing after each addition, and ending with the dry ingredients. Stir in the roasted red peppers and scallions by hand. 

Spoon the batter into the prepared muffin pan (about 1 Tbs. per muffin). Bake until a toothpick inserted into the center of a muffin comes out clean, 10 to 15 minutes. 

Let cool on a wire rack for 15 minutes and then unmold. Serve warm. 

Sweet & Spicy Roasted Nuts

Guests dropping by at the last minute? The more the merrier! These sweet-spicy nuts have only a few ingredients, are simple to prepare, and take a less-is-more approach to entertaining.

• 
  
  1 lb. mixed unsalted almonds, pecans, and cashews
  
  


• 
  
  1-1/2 Tbs. light brown sugar
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  1/2 tsp. chipotle powder
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. unsalted butter, melted
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Spread the nuts on a large rimmed baking sheet and roast until they start to brown, about 10 minutes.

While the nuts are roasting, combine the sugar, thyme, chipotle powder, and 1 tsp. salt in a small bowl. Transfer the nuts to a large bowl, add the butter, and toss well. Add the sugar mixture and toss again to coat evenly. Season with more salt to taste, transfer to small bowls, and serve while still warm. (These are also good at room temperature and will keep in an airtight container for at least 3 days.)

Shrimp with Spicy Asian Peanut Dipping Sauce

• 
  
  2 medium limes
  
  


• 
  
  1/2 cup creamy peanut butter (preferably natural)
  
  


• 
  
  2 tsp. Asian garlic chile paste (like Huy Fong Foods' Tuong Ot Toi Viet-Nam); more to taste
  
  


• 
  
  3 Tbs. chopped fresh mint; more for sprinkling
  
  


• 
  
  1 lb. poached, grilled, or steamed shrimp (16 to 20 per lb.), peeled, with tails left on
  
  

Grate 1/2 tsp. zest from one of the limes and then juice both limes. In a food processor, blend the lime zest and 1/4 cup juice with the peanut butter, chile paste, and 1/4 cup cold water. Add more lime juice and chile paste to taste, plus 1 or 2 more Tbs. water as needed to loosen the mixture to a thin dipping sauce consistency. Transfer the sauce to a medium bowl and stir in the mint. Sprinkle the sauce with additional mint and serve with the shrimp.

Spinach & Artichoke Dip

• 
  
  10-oz. package frozen leaf spinach, thawed, squeezed dry, and chopped
  
  


• 
  
  6 oz. can artichoke hearts, thinly sliced and patted dry
  
  


• 
  
  1 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  3/4 cup mayonnaise
  
  


• 
  
  3/4 cup sour cream
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Position a rack in the center of the oven and heat the oven to 425°F.

In a large bowl, mix the spinach, artichokes, 3/4 cup of the parmigiano, mayonnaise, sour cream, 1/2 tsp. salt, and 3/4 tsp. pepper. Transfer to a 1-quart (or slightly smaller) baking dish and sprinkle with the remaining 1/4 cup parmigiano.

Bake until the top browns and the inside warms through, about 25 minutes. Let cool slightly and serve.

Smoked Salmon & Cucumber Tea Sandwiches

• 
  
  1/2 cup crème fraîche
  
  


• 
  
  3 Tbs. chopped fresh dill
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  One-half medium English cucumber
  
  


• 
  
  8 large slices pumpernickel bread, each cut into four 2-inch triangles
  
  


• 
  
  1/4 lb. thinly sliced cold-smoked salmon, cut into 16 pieces
  
  

In a small bowl, mix the crème fraîche with the dill and season to taste with salt and pepper.

Peel the cucumber. Then, using the peeler, shave 16 wide strips from several sides of the cucumber (discard the seed core). In a medium bowl, toss the cucumber strips with 1/4 tsp. salt and let sit until softened, about 10 minutes. Pat dry with paper towels.

Spread the creme fraiche generously on one side of each bread triangle (you may not use it all). Top half of the triangles with a folded cucumber strip, a curl of the salmon, and a grind of black pepper. Set the remaining bread on top and serve.

Fingerling Potato Galettes with Chive Crème Fraîche and Smoked Trout

This elegant starter takes fish and chips to a whole new level.

• 
  
  8 oz. fingerling potatoes (about 5 medium)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup crème fraîche
  
  


• 
  
  2 Tbs. thinly sliced fresh chives
  
  


• 
  
  1/4 tsp. finely grated lemon zest
  
  


• 
  
  12 small, thin slices smoked trout (about 4 oz.)
  
  

Heat the oven to 375°F. Line a rimmed baking sheet with a nonstick baking liner or parchment.

Using a mandoline or a sharp knife, cut the potatoes lengthwise into 1/16-inch-thick slices. Soak the 40 nicest, most even slices in a large bowl of cold water until pliable, about 20 minutes.

Drain the potatoes and pat dry with paper towels. Put them in a medium bowl and toss with the oil, 1 tsp. salt, and 1/2 tsp. pepper. Fan 10 potato slices into a 6-inch circle (like a flower) on the prepared sheet. Repeat with the remaining potato slices to make 4 individual circles. Cover the potatoes with parchment and set another baking sheet on top to keep the potatoes flat. Bake until tender, about 15 minutes. Remove the top baking sheet and the parchment and continue to cook until crisp and browned, 15 to 20 minutes more.

Meanwhile, in a small bowl, whisk the crème fraîche, 1-1/2 Tbs. of the chives, the lemon zest, 1/8 tsp. salt, and 1/4 tsp. pepper.

Carefully transfer the potato galettes to individual plates. Place one slice of trout on a potato circle. Add a dollop of crème fraîche, then another slice of trout, another dollop of crème fraîche, and a final slice of trout. Top with a small dollop of crème fraîche and garnish with some of the remaining chives and a grind of pepper. Repeat with the remaining galettes, trout, crème fraîche, chives, and pepper.

Bacon-Wrapped Stuffed Apricots

Apricot sizes can vary; if yours are on the smaller side, just trim the cheese a bit and squish it in.

• 
  
  24 dried apricots (about 7 oz.)
  
  


• 
  
  3 oz. plain Havarti, cut into 1/2- to 3/4-inch squares, 1/4 inch thick
  
  


• 
  
  24 almonds (about 1 oz.)
  
  


• 
  
  12 strips bacon (about 12 oz.), cut in half crosswise
  
  


• 
  
  24 toothpicks, soaked in water
  
  


• 
  
  Freshly ground black pepper
  
  

Heat a gas grill to high or prepare a hot charcoal fire.

Pry open the apricots and put a piece of cheese and an almond into each one. Wrap a piece of bacon around each apricot, trimming as necessary so it overlaps by 1/2 inch, and secure it with a toothpick. Season the apricots all over with pepper.

Reduce the grill heat to medium (scatter the coals a bit or raise the grate if using charcoal). Use tongs to grill the apricots on all sides with the grill open, propping them between the bars to hold them up on the narrow sides. Move the apricots around often to avoid flare-ups. Cook until the bacon is crisp all over, about 6 minutes total. Serve immediately and remind guests to remove the toothpicks.

Warm Cheese & Mushroom Toasts

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 large shallot, finely diced (about 1/4 cup)
  
  


• 
  
  Kosher salt
  
  


• 
  
  10 oz. mixed mushrooms (like shiitake, cremini, and oyster), trimmed and thinly sliced
  
  


• 
  
  Sixteen 1/2-inch slices baguette, cut on a sharp diagonal so they're about 3 inches long
  
  


• 
  
  1-1/2 cups grated Gruyère (about 4 oz.)
  
  

Melt the butter in a large heavy-duty skillet over medium heat. Add the shallot, season with 1/2 tsp. salt, and cook, stirring, until softened, about 3 minutes. Raise the heat to high, add the mushrooms and another 1/2 tsp. salt, and cook, stirring frequently, until softened and browned, 3 to 5 minutes longer.

Set an oven rack about 8 inches away from the broiler element and heat the broiler to high. Arrange the bread slices on a large rimmed baking sheet. Broil until lightly toasted, 2 to 4 minutes, rotating the pan as needed for even toasting. Flip the bread, mound a heaping tablespoon of the mushrooms on each piece, and sprinkle with the Gruyère. Broil until the cheese is melted and lightly browned, 4 to 7 minutes. Serve immediately.

Bacon, Leek & Cheddar Mini Quiches

You’ll need four mini muffin tins for this recipe (or two if your tins have 24 cups). If you don’t have enough muffin tins, you can assemble the quiches in batches, storing the remaining egg mixture and dough in the refrigerator until you’re ready to use it.

• 
  
  3/4 lb. bacon, cut into medium dice
  
  


• 
  
  3 cups medium-diced leeks, washed and drained (about 3 leeks, white and light green parts only)
  
  


• 
  
  1-1/4 cups half-and-half
  
  


• 
  
  1 cup grated extra-sharp Cheddar (4 oz.)
  
  


• 
  
  2 large eggs
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  2 Tbs. chopped fresh thyme leaves
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1/2 tsp. freshly ground black pepper
  
  


• 
  
  1/4 tsp. ground nutmeg
  
  


• 
  
  Cooking spray
  
  


• 
  
  2 1.1-lb. packages frozen puff pastry sheets, thawed according to package directions (preferably Pepperidge Farm brand)
  
  


• 
  
  Flour as needed for rolling out the dough
  
  

In a medium skillet over medium-high heat, cook the bacon until browned and crispy, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a plate lined with a paper towel. Pour off all but 1 to 2 Tbs. of fat in the skillet. Set the skillet over medium heat and cook the leeks, stirring occasionally, until softened, about 5 minutes. Let cool slightly.

While the leeks cool, combine the half-and-half, Cheddar, eggs, egg yolks, thyme, salt, pepper, and nutmeg in a medium bowl. Add the cooled leeks and the bacon and stir to combine.

Assemble the mini quiches:

Lightly spray four mini muffin tins (or two if your tins have two dozen cups) with cooking spray.

Working with one sheet of puff pastry dough at a time, use a floured rolling pin to roll the dough on a lightly floured work surface into a 10- by 18-inch rectangle. Stamp out 3-inch circles of dough with a cookie cutter and gently press the rounds into the mini muffin tins, making sure that each round is centered and that the dough extends up to the top of the tin. Fill each with about 1 Tbs. of filling—you can fill right to the top of the dough. Repeat with the remaining dough and filling until all the filling is used. You may not need all the dough; save leftovers for another use. You can bake the quiches immediately or freeze and bake them later (see Make-Ahead Tip, below).

To bake:

Heat the oven to 400°F and position racks in the top and bottom thirds of the oven. Bake the quiches, switching the position of the tins halfway through baking, until the filling is puffed and the crust is golden brown, about 20 minutes.