Proof that crostini can , in fact have delusions of grandeur. technically an appetizer. Emotionally a commitment. This can be the perfect appetizer bite or a delicious entree. Your call INGREDIENTS 2 T. unsalted butter 1 peeled and thinly sliced red onion 1 t. brown sugar 1 1/2 T. balsamic vinegar oil for frying (I love Graza) 1 – 2 thinly sliced Yukon gold potatoes or 1/4″ slices of cucumber or potato chips. (Figure out how many appetizers you want to make, and what ki

This is my favorite dip of all time. It is a Michael Chiarello recipe with a couple of minor changes, and it’s a total Trader Joe’s recipe, AND it’s one of the best appetizers I know how to make. You THINK you’ll just have a taste, and then the bowl disappears! I used to call it a dip, but you definitely don’t stop at a dip. It’s more like a slather, but salsa sounds more . . . chef-like! Words of Warning: This makes A LOT!! Try making a half recipe for the first tim

Toast 4 slices of baguette till crisp on both sides. Whip 1/3 cup whole milk ricotta with 1 teaspoon of olive oil, a small sprinkle of lemon zest, and a pinch of salt until it looks fluffy and spreadable. Top each toast with a pretty swirl of the whipped ricotta, then add the thin overlapping slices of peach, and finally sprinkle with chopped pistachios, a small pinch of aleppo pepper per piece and a light drizzle of honey.

Make these your own by finding particular flavors that you enjoy. My favorite add ins: a couple tablespoons chopped walnuts, hazelnuts, or pecans, Aleppo pepper to taste, or substitute thyme for the rosemary. 1 stick plus 2 T. unsalted butter (Danish butter is the best), room temperature 1 T. minced rosemary 1-2 T. Herbes de Provence 1 to 1 1/2 c. shredded Parmesan (I use a microplane) 1 cup AP flour salt/pepper to taste Maldon salt for garnish Directions Cream the butter tog