Borscht Crostini
Sprinkle with the dill mixture and more
3 medium beets, peeled, halved, and cut into 1/2-inch chunks
4 medium carrots, peeled, halved lengthwise, and cut into 2-
inch lengths
3 tablespoons red wine vinegar, divided
2 tablespoons extra-virgin olive oil, plus more for brushing
1/2 teaspoon kosher salt
Freshly ground black pepper
1/4 cup freshly squeezed lime juice (from 2 limes)
2 tablespoons granulated sugar
1 small red onion, quartered and sliced as thinly as possible
3/4 cup chopped fresh dill
Finely grated zest of 1 medium lemon
large clove garlic, coarsely chopped
12 small, 1/2-inch-thick slices sourdough or rye bread
8 ounces crme frache or sour cream
Arrange a rack in the middle of the oven and heat to 450F. Line a large
rimmed baking sheet with aluminum foil. Place the beets, carrots, 2
tablespoons of the vinegar, oil, salt, and a generous amount of pepper
on the baking sheet and stir to coat. Bake, stirring halfway through with
tongs, until the vegetables are tender, 25 to 35 minutes. Remove from
the heat and let cool to the touch.
Meanwhile, whisk together the remaining 1 tablespoon of vinegar, lime
juice, sugar, and a pinch of salt together in a medium bowl. Add the
onion and toss to coat. Let sit for 15 to 20 minutes, stirring once or twice,
to soften and lightly pickle the onion. (Or cover and let sit in the
refrigerator for up to 1 day.)
Place the dill, lemon zest, and garlic in a single mound on a cutting
board and chop until the garlic is minced and the are well-combined.
Reduce the oven temperature to 400F. Place the bread on 2 baking
sheets. Brush the tops with oil and sprinkle with salt. Bake until crisp
and golden-brown, 8 to 10 minutes. Remove from the oven and let cool
slightly.
To assemble the crostini: Spread each bread slice with about 1
tablespoon of crme frache and top with a few pieces of beet and carrot
and some pickled onion slices.
black pepper. Serve immediately.
Spicy Canned Salmon Cakes
1/2 cup mayonnaise
2 tablespoons sambal oelek
1 tablespoon finely chopped scallions, plus more for serving
16 ounces canned salmon, drained, picked through for bones
and skin, and flaked
1 tablespoon freshly squeezed lemon juice
Kosher salt
Freshly ground black pepper
2/3 cup all-purpose flour
2 large eggs
1 cup panko breadcrumbs
2 tablespoons vegetable oil
Place the mayonnaise, sambal, and scallions in a small bowl and mix to
combine. Transfer 1/3 cup of the mixture to a medium bowl. Set aside
the remaining mixture for serving.
Add the salmon and lemon juice to the medium bowl and gently fold
into the mayonnaise mixture. Taste and season with salt and pepper as
needed. Divide the salmon mixture into 8 (1/4-cup) portions and place
on a large plate or baking sheet. Using your hands, form each into a 2-
inch-wide patty. Place back on the plate. Refrigerate while you prepare
the dredging station.
You will need 3 shallow, wide bowls or pie plates for dredging: Place
the flour in the first one, beat the eggs until broken up in the second, and
place the panko in the third.
Working with one patty at a time, dredge a patty in the flour, then in the
egg, and finally in the panko, making sure it is evenly coated. The
salmon cake will be soft and may fall apart slightly during dredging
just roughly pat it back together when it's all coated. Place back on the
plate.
Heat the oil in a large nonstick frying pan or cast iron skillet over
medium-high heat until shimmering. Add the salmon cakes and cook
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until golden-brown, about 3 minutes per side. Serve with the reserved
mayonnaise mixture and topped with scallions if desired.
Herring Butter
For the toast and toppings:
1 baguette (about 12 ounces)
1/3 cup extra-virgin olive oil
Flaky sea salt, such as Maldon or Jacobsen
1 cup drained pickled vegetables
1 tablespoon extra-virgin olive oil
1/4 cup loosely packed fresh Italian parsley leaves, thinly
sliced
For the herring butter:
4 ounces oil-packed smoked herring or sardines, drained
1 cup (2 sticks) unsalted butter, at room temperature
1 tablespoon finely chopped shallot
1/2 teaspoon Dijon mustard
Pinch cayenne pepper
Crushed flaky sea salt, such as Maldon or Jacobsen
Make the toasts: Arrange 2 racks to divide the oven into thirds and heat
to 350F. Using a large serrated knife, cut the bread at an angle into 1/2-
inch slices. Arrange the slices on 2 large baking sheets, brush with the
olive oil, and sprinkle with salt.
Bake until the toasts are blonde and crisp, rotating the pans once or twice
during baking, 10 to 15 minutes total. (Toward the end of baking, if the
toasts aren't baking at the same rate, remove the browned ones so you
can let the others continue baking.) Let the toasts cool on a cooling rack
and serve within a few hours.
Make the herring butter: Place the fish, butter, shallot, mustard, and
cayenne in a bowl and beat with an electric hand mixer on high speed
until the mixture is homogenous, scraping down the sides of the bowl
with a spatula if needed, 1 to 2 minutes total. Taste and season with salt
if needed; set aside. (Different fish have different saltiness levels, so it's
important to taste before salting.)
When ready to serve, stir the pickled vegetables and olive oil together
in a small bowl. Spread about 1 tablespoon of the herring butter on each
toast (you will have extra toasts; save for another use). Top each with a
chubby pile of pickled vegetables and pinch of parsley.
Place the feta in the bowl of a food processor fitted with the blade
attachment. Pulse into small crumbs, 6 to 8 pulses. Add the yogurt and
blend, scraping down the sides of the bowl as needed, until the mixture
is whipped and very smooth, for 3 to 4 minutes.
Add the lemon zest, garlic, and a few generous grinds of black pepper,
and blend for 10 seconds more. Transfer the whipped feta to a serving
bowl and drizzle with the pesto before serving with crackers, bread, or
vegetables.
Chicken Summer Rolls
1 1/2 pounds boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 tablespoon canola oil
1 1/2 teaspoons rice vinegar
1/2 teaspoon granulated sugar
1 teaspoon fish sauce
Juice 1/2 medium lime (about 1 tablespoon)
1 medium seedless cucumber, julienned
1 medium carrot, peeled and shaved into ribbons
2 medium scallions, thinly sliced
4 ounces dried cellophane noodles (also called bean threads)
1/2 teaspoon Asian sesame oil
16 (8 1/2-inch) dried rice paper wrappers
32 fresh basil or mint leaves
2 medium avocados, thinly sliced
Peanut sauce, for serving
Pat the chicken dry with paper towels. Generously season both sides
with salt and pepper. Heat the oil in a large skillet over medium-high
heat until shimmering. Add the chicken and cook undisturbed until
browned on the bottom, 6 to 9 minutes. Flip and cook until the second
side is browned and the internal temperature registers 165F, 6 to 9
2
minutes more. Transfer to a plate and set aside. Once cool, slice the
chicken crosswise into 1/2-inch-wide strips.
Whisk the vinegar, sugar, fish sauce, and lime juice together in a large
bowl. Add the cucumber, carrot, and scallions, and toss to combine; set
aside. If the noodles are very long, break them into smaller bits. Cook
according to package instructions. Drain the noodles, transfer them to a
bowl, add the sesame oil, and toss to combine; set aside. Fill a pie plate
halfway with room-temperature water. Place a clean, damp kitchen
towel on a work surface. Immerse 1 wrapper in the water until it softens,
about 30 seconds. Use both hands to pull it up out of the water, being
careful so it doesn't collapse on itself, and immediately lay it flat on the
towel. Place 3 basil or mint leaves down the wrapper, just slightly to the
left of center. Place 2 to 3 strips of chicken on the herbs. Top with about
1/4 cup of the vegetable mixture and 1 to 2 tablespoons of noodles. Place
2 slices of avocado over the noodles. Fold the top and bottom of the
wrapper over the filling. Fold the left side over the filling and continue
rolling tightly to the right until it's closed and snug. Place it on a baking
sheet seam-side down and cover with a damp towel. Repeat with the
remaining wrappers and filling, adding more water to the pie dish as
needed. Keep the summer rolls covered until ready to serve.
Chicken Lettuce Wraps
3 to 5 tablespoons hoisin sauce (gluten-free, if needed)
2 tablespoons soy sauce (or 1 tablespoon tamari, if gluten-free
or coconut aminos)
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch, optional
1 pound ground chicken, white meat or dark meat (or ground
turkey)
2 teaspoons vegetable oil, divided
8 ounces mushrooms, chopped small
1 8-ounce can water chestnuts, drained and chopped small
3 cloves garlic, minced
1-inch piece ginger, minced (about 1 tablespoon)
1/2 cup sliced green onions (from about 6 green onions),
divided
2 small heads Bibb or butter lettuce
Red pepper flakes, to serve
Mix together the sauce: Combine 3 tablespoons of the hoisin sauce,
soy sauce, rice wine vinegar, and sesame oil in a small bowl. Whisk to
combine with a fork and keep near the stove. If you'd like a more
thickened, glossy sauce, whisk in 1 teaspoon of cornstarch.
Cook the ground chicken: Heat a teaspoon of oil in a skillet over
medium heat. Add the ground chicken and cook until cooked through
and no longer pink, 7 to 8 minutes. Break up the chicken into small
crumbles as you cook. Transfer the cooked chicken to a clean bowl.
Cook the vegetables and aromatics: Warm the other teaspoon of oil
in the skillet. Add the mushrooms, along with any other optional extra
vegetables you want, and cook until tender, 4 to 5 minutes. Stir in the
water chestnuts, garlic, and ginger, and cook until aromatic, about 30
seconds.
Combine the vegetables and chicken: Transfer the cooked chicken
back to the pan with the vegetables, along with half of the green onions.
Stir in the sauce: Pour the sauce over the top of the chicken mixture
and stir to coat. Cook just until you hear bubbling and the sauce is
warmed through, 30 to 60 seconds. Taste a spoonful of the mixture and
add more hoisin sauce if you'd like a stronger flavor.
Serve with the lettuce: Break off all the lettuce leaves and pile them on
a plate in the center of the table, along with small dishes with hot sauce,
red pepper flakes, and the remaining sliced green onions. Transfer the
hot chicken mixture to a serving dish, or serve straight from the skillet.
Give everyone a spoon and let them dig in place a generous spoonful
of chicken mixture in the middle of a lettuce leaf, top with green onions
and hot sauce or red pepper flakes, and eat right away.
Ahi Tuna Tartare
1 pound ahi tuna, diced
1/4 cup minced fresh chives
1/4 cup black sesame seeds
Sweet Soy Dressing, as needed
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 Salt and freshly ground black pepper
Black Sesame Seed Tuiles, for serving
Sliced avocados, for serving
Sriracha sauce, for serving
Micro greens, for serving
Mix the tuna together with the chives, sesame seeds, and
enough of the Sweet Soy Dressing to coat. The mixture should
be bright red and glossy. Season to taste with salt and pepper.
Place one of the sesame tuile rings on each plate and fill it with
the tuna tartar. Top with the sliced avocados and drizzle with
more of the Sweet Soy Dressing. Decorate the plate with dots
of Sriracha and garnish the tartare with micro greens.
Creamy Crawfish Dip
4 tablespoons unsalted butter, divided
1/2 cup finely chopped, yellow onion
1/4 cup finely chopped, red bell pepper
1/4 cup finely chopped, celery
1 teaspoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 pound crawfish tail meat
1 cup shredded Monterey Jack
8 ounces cream cheese, softened
1/4 cup mayonnaise
1/2 cup cooked and crumbled bacon
1 teaspoon Worcestershire
1 teaspoon hot sauce
1 cup panko or plain bread crumbs
1/4 cup thinly sliced, green onions
Preheat the oven to 350 F. Grease a 2-quart baking dish.
In a medium-size saute pan, over medium heat melt 2 tablespoons of
butter. When melted add the onions, bell pepper, celery and garlic and
cook until the vegetables are wilted, about 5 minutes. Season with salt
and pepper. Add the crawfish on cook for 2 minutes longer.
In a medium size mixing bowl, combine the Monterey jack, cream
cheese, mayonnaise, bacon, Worcestershire, and hot sauce and mix
well. Add the warm crawfish mixture to the cheese mixture and mix
well. Pour into the prepared baking dish.
In a medium-size saute pan, melt the remaining 2 tablespoons of butter
over medium heat. Add the panko or bread crumbs and the green
onions and stir until the bread crumbs and the butter are fully
incorporated and sllightly toasted but not yet brown. Sprinkle the
bread crumb mixture over the crawfish mixture.
Transfer the baking to a bakin sheet and place in the oven. Cook until
the mixture is bubbly and brown on top, about 25 minutes.
Smoked Duck, Spiced Ricotta and Fig Jam Toasts
1 cup ricotta cheese, well drained
zest of 1 blood orange
2 tablespoons olive oil, divided
1/4 teaspoon ground cardamom
1/2 cup blood orange juice
12 thin slices rustic whole wheat bread, toasted
12 ounces smoked duck breast, thinly sliced
1/4 cup fig jam or Fig Preserves
1/2 cup baby greens such as watercress or arugula
salt and pepper, to taste
In a small mixing bowl, combine the ricotta with the zest of the blood
orange, 1 tablespoon olive oil and ground cardamom. Set aside.In a
small saucepan reduce the juice to 2 tablespoons, it should be thick
and syrupy. Set aside to cool.To make the toasts, spread 1 tablespoon
of ricotta on each toast. Dollop 1 teaspoon of fig jam on top of the
ricotta. Layer several slices of the duck breast over the cheese and jam.
Garnish each slice of toast with the baby greens, drizzle with the
remaining tablespoon of olive, season with salt and pepper. Drizzle the
blood orange syrup over the top.
Creole Shrimp Deviled Eggs
4
 12 hard-boiled eggs, peeled and halved
cup mayonnaise
1 tablespoon plus 2 teaspoons Creole mustard
teaspoon Creole seasoning, or to taste
teaspoon caper juice (brine from jarred capers)
cup very finely chopped celery
2 tablespoons very finely chopped green onion tops, plus more
sliced for garnish
6 ounces boiled shrimp, finely chopped
Cayenne pepper, for garnish (optional)
Carefully remove the yolks from the halved eggs and push them
through a sieve into a mixing bowl. Add the mayonnaise, Creole
mustard, Creole seasoning, and caper juice and mix until smooth and
well-blended. Stir in the celery, chopped green onions and shrimp.
Taste and adjust the seasoning if necessary.
Transfer the yolk mixture to a piping bag fitted with a large plain tip,
and pipe the filling into the hollow of each egg half. Garnish with the
sliced green onion tops and a sprinkling of cayenne pepper if desired.
Serve immediately, or cover lightly with plastic wrap and chill for up
to several hours or up to overnight before serving.
Rosemary Caprese Skewers
1 cup Balsamic Vinegar
1 jar (15 Ounces) Plum Preserves
2 Tablespoons Brown Sugar
Mozzarella Balls
1/2 cup Extra Virgin Olive Oil
1 teaspoon Red Pepper Flakes
Salt And Pepper, to taste
Rosemary Twigs
Grape Tomatoes
In a blender, puree the balsamic vinegar, plum preserves, and brown
sugar until smooth. Pour into small to medium saucepan and bring to a
boil over medium high heat. Turn the heat to simmer and cook until
the the mixture has reduced by half. It should be fairly thick and will
thicken further as it cools. When it is cool, put it into a squeeze bottle
and refrigerate for 1 1/2 to 2 hours (or longer if needed).
Marinate mozzarella in the olive oil, red pepper flakes, salt, and
pepper. Cover with plastic wrap and refrigerate for at least an hour.
Trim the leaves off the bottoms of the rosemary branches. Skewer on
one to two mozzarella balls, then a tomato. Place onto a platter, cover,
and refrigerate until ready to serve.
Squeeze on the plum reduction before serving.
Pizza Potato Skins
8 whole Small Russet Potatoes
Canola Oil
Butter, Melted
Kosher Salt
Jarred Marinara Or Pizza Sauce
Grated Mozzarella Cheese
Diced Pepperoni
Minced Fresh Parsley
Miscellaneous Pizza Toppings: Cooked Sausage, Cooked
Hamburger, Diced Bell Pepper, Diced Onion, Diced
Mushrooms, Diced Canadian Bacon, Etc.
Preheat the oven to 400 degrees. Scrub potatoes very clean.
Rub the surface of each potato with canola oil. Sprinkle with salt and
bake until the potatoes are tender and the skins are crisp, about 30 to
45 minutes.
Cut the baked potatoes in half, then use a spoon to scoop out most of
the insides, leaving a bit of a rim all around. Brush the inside and
outside of each half with melted butter. Place the potatoes skin side up
and return to the oven for 5 to 7 minutes. Turn them over (using tongs)
and put them back in the oven for a few more minutes, or until the
potatoes are crisp. Remove them from the oven and set them aside.
To assemble the skins, fill each skin with a spoonful of marinara or
pizza sauce. Add a good amount of grated cheese and sprinkle on
some diced pepperoni. Return them to the oven for just a couple of
5
minutes, or until the cheese is melted. Heat oven to 375F. Spray 8 regular-size muffin cups with cooking
spray. Unroll dough; separate into 8 triangles. Press 1 triangle of
dough in bottom and up side of each muffin cup.
In small bowl, mix sauce, pepperoni, sausage and 3/4 cup of the
cheese. Spoon about 1/4 cup mixture into each dough-lined cup;
sprinkle each with about 1 teaspoon remaining cheese.
Bake 13 to 15 minutes or until lightly browned. Meanwhile, cut string
Blackened Shrimp Avocado Cucumber Bites cheese into 24 (2-inch) matchstick-sized pieces. Place 3 pieces on top
of each muffin cup to make web shape. Bake about 2 minutes longer
For the shrimp and cucumber bites: or until cheese is just melted.
1 tablespoon oil Immediately transfer cups to serving plate. Cut olives in half
1 tablespoon creole seasoning widthwise. Place one half cut-side down on top of each cup for spider
1 pound shrimp, peeled and deviened body; cut remaining olive halves into thin slices, and place on top of
1 cucumber, sliced cups for legs. Serve warm.
1/4 cup remoulade sauce (optional)
For the avocado sauce: Chorizo, Parsnip, and Olive Bites
1 avocado, mashed
1 green onion, thinly sliced or chopped
2 tablespoons cilantro and/or parsley, chopped 3 parsnips (1 1/2 pounds), peeled and chopped into 1/2-inch
1 tablespoon lemon juice rounds and halved if large (4 cups)
salt and cayenne to taste 2 tablespoons extra-virgin olive oil
Coarse salt
For the shrimp and cucumber bites: 8 ounces dried chorizo, chopped into 1/2-inch rounds and
Toss the shrimp in the oil and the seasoning and cook in a preheated halved if large
(medium-high heat) heavy bottomed pan/skillet until slightly 1 1/2 cups pitted green olives, such as Castelvetrano
blackened, about 2-3 minutes per side.
Assemble the bites with cucumber slices, topped with avocado sauce,
shrimp and remoulade sauce. Preheat oven to 425 degrees. Toss parsnips with oil and season with
For the avocado sauce: salt on a rimmed baking sheet. Bake, tossing halfway through, until
Mix everything and enjoy! golden and tender, 25 to 30 minutes. Toss in chorizo, return to oven,
and bake until chorizo is warmed through and releases orange oil,
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls Save $ about 5 minutes more. Remove from oven and toss in olives. Serve on
1/2 cup pizza sauce skewers.
1/4 cup mini pepperoni slices
1/4 lb bulk mild Italian sausage, cooked and drained Garlic-Herb Pinwheels
1 cup shredded mozzarella cheese (4 oz)
1 stick (1 oz) string cheese 1/3 cup chopped mixed fresh herbs, such as parsley, chives,
12 medium pitted ripe olives and mint

6
 2 garlic cloves, minced
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 sheet frozen puff pastry, thawed
Preheat oven to 400 degrees. In a small bowl, combine herbs, garlic,
and olive oil. Season with salt and pepper. On a lightly floured work
surface, unfold puff pastry. Spread pastry with herb mixture and roll
up. With a sharp knife, cut into 1/4-inch-thick rounds. Arrange rounds
on a parchment-lined baking sheet and bake until puffed and golden on
edges, 15 minutes. Let cool on sheet on a wire rack, 10 minutes. Store
in an airtight container, up to 3 days.
Speedy Smoked-Salmon Crackers
4 ounces Neufchatel cheese, room temperature
3 tablespoons thinly sliced fresh chives
1 tablespoon prepared horseradish
Coarse salt and ground pepper
24 butter crackers
6 thinly sliced radishes
4 ounces thinly sliced smoked salmon
1. Stir together cheese, chives, and horseradish; season with salt
and pepper. Just before serving, spread cheese mixture on
crackers and top with radishes and smoked salmon.
Spicy Three-Cheese Dip
1/4 cup mayonnaise
4 ounces cream cheese, room temperature
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1 tablespoon prepared horseradish
2 teaspoons paprika
1/2 teaspoon cayenne pepper
8 ounces sharp cheddar cheese, coarsely grated
4 ounces Monterey Jack cheese, coarsely grated
Beat together mayonnaise, cream cheese, garlic, Worcestershire sauce,
horseradish, paprika, and cayenne with a mixer on medium speed until
smooth, about 2 minutes.
Stir in cheeses until well combined. Refrigerate until cold, at least 1
hour and up to 3 days.
1 cantaloupe, halved and seeded
3/4 pound bocconcini (bite-size fresh mozzarella balls)
2 tablespoons extra-virgin olive oil
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
1/3 pound thinly sliced prosciutto
1/4 cup fresh basil leaves, torn
With a large melon baller, scoop melon flesh into a large bowl (or cut
into bite-size pieces). Add bocconcini, oil, and red-pepper flakes;
season with salt and pepper and stir to combine. Arrange prosciutto
along edges of a large serving platter. Stir basil into melon mixture,
transfer to center of platter, and serve.
1 cantaloupe, halved and seeded
3/4 pound bocconcini (bite-size fresh mozzarella balls)
2 tablespoons extra-virgin olive oil
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
1/3 pound thinly sliced prosciutto
1/4 cup fresh basil leaves, torn
With a large melon baller, scoop melon flesh into a large bowl (or cut
into bite-size pieces). Add bocconcini, oil, and red-pepper flakes;
season with salt and pepper and stir to combine. Arrange prosciutto
along edges of a large serving platter. Stir basil into melon mixture,
transfer to center of platter, and serve.
Marinated Olives
7
 2 cups assorted unpitted olives, rinsed and drained While cheese cools, place nuts on a clean baking sheet; bake until
3/4 cup extra-virgin olive oil toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.
3 thin orange slices In a small saucepan, combine sugar and maple syrup. Bring to a boil
3 thin lemon slices over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm
2 sprigs fresh thyme or rosemary sauce over slightly cooled cheese and nuts; serve with crackers or
Red pepper flakes baguette.

In a medium saucepan, combine olives, olive oil, orange slices, lemon

slices, and fresh thyme. Season to taste with red-pepper flakes. Bring
to a simmer and cook, stirring occasionally, 5 minutes. With a slotted Prosciutto-Wrapped Breadsticks
spoon, transfer olives, fruit, and herbs to a serving dish; reserve oil for
another use. 8 thin slices prosciutto
8 grissini or other thin breadsticks
Easy Goat Cheese Appetizer
Wrap 1 slice of prosciutto around each breadstick, leaving 5 to 6
8 to 12 ounces marinated goat cheese or feta, broken into large inches of exposed bread at one end.
chunks
2 to 3 teaspoons olive oil
4 to 5 sprigs fresh thyme
1/2 teaspoon whole pink peppercorns
Sliced baguette or crackers, for serving

Place cheese in a small ovenproof dish, and bake at 325 degrees for 15
to 20 minutes until golden brown. Remove the dish from the oven,
drizzle with olive oil, and garnish with fresh thyme (if desired) and
whole pink peppercorns. Serve with sliced baguette or crackers.

Baked Brie with Pecans

1 small wheel of Brie or Camembert (about 9 ounces)

1/2 cup pecan pieces
3 tablespoons light-brown sugar
3 tablespoons pure maple syrup
crackers or sliced baguette, for serving

Preheat oven to 350 degrees. Place cheese on a rimmed baking sheet;

bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool
about 20 minutes.
8