Wendy Sand Eckel

Makes 16
 
8 toasted baguette slices cut in half
 
8 oz cream cheese, softened
3 T mayonnaise
1/2 cup shredded parmesan cheese
2 T chopped shallot
2 T chopped fresh chives
1 grind of black pepper
 
Mix together all of the above ingredients until creamy.
Refrigerate for 30 minutes
Preheat oven to 375º
Top each toasted baguette with a flat scoop of the mixture
Bake for 10 - 12 minutes or until each toast is starting to lightly brown
(Convection oven will brown faster, keep an eye on them!)
 
Toasted baguette slices
 
Preheat oven to 350º 
Thinly slice a baguette at an angle making 8 pieces
Generously coat both sides with olive oil with a pastry brush
Bake for 8 minutes, then turn over each slice and bake for an additional 4 minutes

Tomato Soup Shooters

3 T olive oil

3 T unsalted butter

1 chopped yellow onion

3 cloves garlic, peeled and chopped

1 28 oz can chopped tomatoes (Italian brand if possible)

1 28 oz can fire-roasted chopped tomatoes (Italian)

1 cup vegetable broth

salt to taste

1 and 3/4 cup half and half cream

3/4 cup fresh mozzarella

Heat butter and olive oil over medium heat

Add onion and cook for five minutes, stirring frequently

Add garlic and cook 2 - 3 minutes more

Add tomatoes, broth, and salt and bring to a boil

Reduce heat and simmer for 30 minutes stirring frequently

While soup is simmering, mix together the mozzarella and 3/4 cup half and half until creamy

Turn off heat and either transfer to a blender or using an immersion blender, puree soup until smooth

Whisk in the remaining cup of half and half until creamy

Ladle soup into shooter cups and top with one dollop of mozzarella mixture

Tapenade-Filled Parmesan Cups

For 12 cups

I cup shredded parmesan or more depending on size of cups

Mini muffin pan, silicone is preferred

3/4 cup Olive tapenade

1/4 cup chopped artichoke hearts

1 T mayo

For Olive Tapenade

(Many gourmet food stores sell pre-mixed olive tapenade to make this even easier)

Mix together:

1 cup chopped black and green olives, pitted

2 T drained and chopped pimento

2 T drained capers

1 T olive oil or more if desired

(If you have extra, save for muffaletta sandwiches)

Preheat oven to 350º

Line 12 muffin cups with shredded parmesan ensuring there is a hollow in the middle 

Bake until cheese is bubbly and slightly darkened (3 - 5 minutes — keep watch!)

Meanwhile mix together the tapenade, artichoke, and mayo

Remove muffin pan from oven and allow to cool

Scoop out parmesan cups, fill with tapenade mix, and serve