Appetizers and Hors d'Oeuvres

Remove cantaloupe rind, scoop out seeds and slice melon into crescent-shaped pieces about 1/4" thick; fan out onto half of a serving platter. Separate slices of prosciutto and loosely arrange in a...

Serves 12

Cut a slice off both ends of each potato; place in zipper-closure food storage bag with olive oil and salt. Seal bag; toss potatoes in bag to evenly coat with oil and salt. Remove potatoes from...

Makes 12

Use in your favorite sweet bread pudding recipe. Make French toast, as in our recipe for Panettone French Toast. Make panettone croutons for use in spinach, pear and other green/fruit...

Serving size varies

In a small mixing bowl, combine 1/2 cup mayonnaise, 1 tbsp. parsley, lemon juice, capers and 1/3 of the garlic; refrigerate aioli until ready to use. In a large skillet, heat 2 tbsp. olive oil...

Serves 6

Place flour in food processor bowl; add butter and cream cheese and pulse until dough forms. Divide dough into 6 pieces; press into bottoms and up sides of 6 (3") tart pans. Bake in a preheated...

Makes 6 tarts

In a medium mixing bowl, whisk together all ingredients until combined. Serve immediately or store, covered, in the refrigerator for up to 2 days.

Very Easy
Makes about 1 ¼ cups

Process cheeses in a food processor until smooth; stir in half of the parsley and set aside. Heat oil in a medium skillet over medium-high heat, until shimmering; add zucchini and squash. Cook 5...

Makes 24