Baguette Slices

Herbed Chickpea Bruschetta

These simple bruschetta are topped with a silky chickpea puree, then finished with a drizzle of olive oil.

American

Spring Gem Salad with Soft Herbs and Labneh Toasts

This spring salad recipe from chef Nancy Silverton features seasonal produce like peas, asparagus, and radishes. It's served with toasts topped with homemade labneh, finishing-quality olive oil, and if you'd like, sweet smoked paprika.

American

Boudin Blanc Terrine with Red Onion Confit

This uses the same ingredients found in boudin blanc, the classic French white sausage. Start two days before serving.

Steamed Clams with Ham, Bell Pepper, and Basil

This recipe is part of a delightful grill menu that includes Dijon and Tarragon Grilled Chicken and Grilled Corn with Roasted Garlic Butter.

Okra Caponata Toasts

Okra replaces the usual eggplant in this innovative and appealing appetizer.