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ARTICHOKE GRATIN CROSTINI

SERVES 8

INGREDIENTS: 4 tablespoons unsalted butter 1/2 cup red onion, finely minced 3/4 cup orange bell pepper, or red, finely minced 1 tablespoon garlic, minced 2 cans (14 ounces each) artichoke hearts, drained and chopped 4 green onions, thinly sliced 2 cups mayonnaise 3/4 cup parmesan cheese, grated 1 1/2 tablespoons fresh lemon juice 1 teaspoon soy sauce 1 teaspoon apple cider vinegar 1/2 teaspoon brown sugar 1 teaspoon ground black pepper Salt to taste 1 1/2 cups Swiss, or Fontina cheese, shredded 3/4 cup Italian seasoned breadcrumbs 1-2 long French baguettes, thinly sliced

DIRECTIONS: 1. Preheat oven to 375°F. Spray a large, shallow oven proof baking dish with non-stick cooking spray to coat. 2. Mice onion, pepper and garlic. Set aside. 3. In a large, heavy skillet over medium heat, add butter, onion and bell pepper; stir to coat vegetables as butter melts. Reduce heat to medium low and cook until vegetables are softened, stirring frequently. 4. Stir in garlic and cook 1 minute more. Add artichokes and green onions; cook for 3-5 minutes to heat through and blend flavors. Remove from heat. 5. Stir mayonnaise, parmesan, lemon juice, soy sauce, vinegar, brown sugar and black pepper into artichoke mixture. Taste and add salt if needed. 6. Transfer to prepared baking dish; sprinkle with shredded Swiss or Fontina cheese and breadcrumbs. 7. Bake at 375°F for 25 – 30 minutes or until golden brown and bubbly. 8. While artichoke mixture is baking, slice baguette into thin slices. Place on a large baking sheet in a single layer. Toast in oven for 5-8 minutes until golden and crisp, turning halfway through. 9. Serve artichoke mixture on toasted baguette slices.

CRISPY PROSCIUTTO BRIE BITES

SERVES 4

INGREDIENTS: For the Brie Bites: 8-ounce Brie wheel 8 sheets frozen phyllo dough, thawed 3 tablespoons unsalted butter, melted 8 prosciutto slices, thinly sliced

For the Pomegranate Drizzle: 1 1/2 cups pomegranate juice 2 tablespoons honey 1 tablespoon balsamic vinegar 2 sprigs thyme 1 tablespoon unsalted butter

DIRECTIONS: For the Brie Bites: 1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. 2. Slice brie into 8 slices. 3. Place 1 sheet of phyllo dough on a clean surface and gently fold it in half crosswise. 4. Brush the phyllo with a little melted butter, being sure to cover the entire top half. 5. On the short end of the dough, place a piece of prosciutto, then a slice of Brie. Roll the phyllo up over the filling, folding the side edges in to seal, burrito style. 6. Place the roll seam-side down on the prepared baking sheet and repeat to make 8 rolls total. Brush the tops of each phyllo roll generously with melted butter. 7. Bake for 20 to 25 minutes, or until the rolls are golden brown on top. Cool. 8. Slice phyllo rolls on a bias. Assemble onto a serving platter. For the Pomegranate Drizzle: 1. In a small pot, whisk together pomegranate juice, honey, balsamic, and thyme. 2. Bring to a simmer, turn heat to medium, then simmer uncovered for 15-20 minutes or until it reduces by half. Turn heat off. 3. Remove thyme sprigs and whisk in butter until melted. 4. Drizzle or dip with Brie Bites. Enjoy!