- Shallot Dijon vinaigrette
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- Pureed, cooked shallots is the secret ingredient to this recipe, yielding smooth, creamy results.
- Fig, corn and pecorino crostini
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The fig and corn mixture can also be served as a relish for pork chops or other grilled meats. Opt for fresh figs when in season—summer through fall.
- Anchovy and heirloom tomato crostini
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Need a new skill for your culinary repertoire? Chef Rocky Maselli describes how to clean fresh anchovies.
- Fig crostini with Point Reyes blue cheese
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- Sweet fig compote stands up well to the intense, tangy blue cheese in this tasty appetizer.
- Springtime morel and fava bean crostini
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- The stars of these bite-sized tastes of spring—morels and fava beans—are accented by crisp bacon bits, shaved Jack cheese and a touch of cream sherry.
- Shrimp, avocado and mint ceviche
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- This ceviche, created by Napa Valley chef Chris Mortenson, is spicy, but the avocado balances the flavor and provides a creamy texture. Eat with tortilla chips for a refreshing snack or serve as a light, healthy appetizer.
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