Crostini

Crostini
Crostini made from one baguette are usually enough to serve 6. To be on a safe side, I like to double the quantity. Crostini can be kept in an air-tight container overnight without losing their crispiness, so the leftovers can be eaten the next day.

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Artichoke and Fennel Caponata

Artichoke and Fennel Caponata

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Foreword

The recipes I am going to post next are not desserts, as you will see, and not related to baking. But they are just too good not to share.

I like the idea of spreads and dips as appetizers. Most of them can be made a night before and kept in a fridge till the party time. You can vary presentation by serving them with crackers of you choice, crostini, or fresh artesian bread, or vegetables.

They are perfect for buffet-style entertaining.

Sesame Seed Bar Cookies

Sesame Seed Bar Cookies

It can’t be easier than that. You don’t have to roll the dough or shape the cookies. The baked dough is cut into diamonds or squares. The cookies are buttery and almost shortbread like in texture, but with middle-eastern character.

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