POLENTA BITES WITH RICOTTA CHEESE & SUN-DRIED TOMATOES

Do you want something different, delicious, and easy to put together for an appetizer?  This is just the perfect little bite.

1 log plain polenta, cut into 12 rounds

Olive oil or avocado oil

¾ cup ricotta cheese

Grated zest of 1 lemon

3 T grated Parmigiano-Reggiano or Pecorino Romano

Sea salt and freshly ground black pepper

½ (8-oz) jar sliced sun-dried tomatoes in oil

1 small bunch fresh basil, finely chopped

1 clove garlic, minced

Using a 2-inch cookie cutter, cut each round of polenta to be bite-size.

Brush each with a little oil and place under the broiler for about 5 minutes each side, or until lightly brown.

In a small bowl, mix the ricotta cheese with the grated zest of a lemon.

Add the Parmigiano or Pecorino cheese and mix well.

Season to taste with salt and pepper.

In another small bowl add the sun-dried tomatoes, basil, and garlic.

Spoon a tablespoon of cheese mixture on top of each polenta bite.

Top with a spoon full of the tomato mixture.

Makes 12

BRUSCHETTE WITH SWISS CHARD & PIGNOLI

This is a delicious way to get dark greens into an appetizer or lunch. I made only 6 slices and saved the rest of the chard for another day.

3 bunches Swiss chard, trimmed of tough stems and roughly chopped

½ cup pignoli (pine nuts)

Extra-virgin olive oil

1 shallot, thinly sliced

1 large clove garlic, thinly sliced

Italian bread, cut into 12 slices and browned in the broiler on both sides

Freshly grated Pecorino Romano or Parmigiano-Reggiano cheese

Sea salt and freshly ground black pepper

Grated zest of ½ lemon

Rinse and spin dry the Swiss chard and set aside.

In a large skillet, dry toast the pine nuts until golden.

Watch them carefully because they burn easily.

Remove with a spoon to a small bowl and set aside.

Add oil to the skillet and sauté the shallot for 2 minutes.

Add the garlic and sauté for another 30 seconds.

Add the Swiss chard to the skillet and sauté another 4 minutes, stirring often.

Add the pine nuts and stir in.

Using a large fork, pile the chard upon each bread slice.

Sprinkle with grated cheese and season with salt and pepper.

Sprinkle each with grated lemon zest and serve immediately.

Serves 4 to 6