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Sprinkle the crumbled walnuts over the top of the cheese, then scatter the oregano leaves and mint over it. Sprinkle with lemon zest.

Serve the cheese with the baguette slices.

HOW LONG? 10 MINUTES

HOW MUCH? 4 TO 6 SERVINGS

Spiced Cashew Hummus with smoked paprika

A former boss once told me I had to stop writing hummus recipes. Her loss. I can’t get enough of the stuff. Give me a tub of hummus and a loaf of bread, and I’m good.

This delicious rethinking ditches the traditional sesame seed paste for ultra-creamy cashew butter (think peanut butter, but made from cashews).

Serve it with hunks of flour tortillas, nacho chips, or pita bread.

Like all hummus, this tastes best at room temp. Fresh from the food processor is ideal. If you do refrigerate it, let it stand, covered, on a counter for 20 minutes before serving.

15-ounce can chickpeas, drained

½ cup cashew butter

3 tablespoons cider vinegar

1 teaspoon hot sauce

¼ cup extra-virgin olive oil, plus extra to drizzle

3 cloves garlic

2 tablespoons water

½ teaspoon salt

¼ teaspoon smoked paprika

In a food processor, combine the chickpeas, cashew butter, vinegar, hot sauce, olive oil, garlic, water, and salt. Process until smooth. Transfer to a bowl, then drizzle with a bit more olive oil and sprinkle with smoked paprika.

HOW LONG? 10 MINUTES

HOW MUCH? 4 TO 6 SERVINGS

Grilled Bacon-Wrapped Figs with Blue Cheese

This technique works with just about any grill-friendly fruit, such as spears of fresh pineapple, rings of cored apple, or slices of pear.

Not a fan of blue (a true gift to the blunt force kitchen)? Try finely chopped pieces of manchego, pecorino, or aged gouda. Or go for soft goat cheese, which has a mild flavor but an awesome texture, especially when warmed.

4 strips bacon

4 large fresh figs

Ground black pepper, to taste

¼ cup crumbled blue cheese

1 tablespoon chopped fresh parsley

Coat a grill rack with oil or cooking spray. Heat the grill to medium.

Wrap 1 slice of bacon around each fig, starting at the top and spiraling it down the length of the fig. If needed, secure the bacon at each end with a toothpick. Season with pepper.

Place the figs on the grill, close the cover, and cook for 2 minutes. Depending on the fat content of the bacon, there may be some smoke and flames.

Turn off one side of the grill and use tongs to carefully move the figs to that side. Close the lid and grill for another 3 minutes, or until the bacon is cooked through.

Use tongs to carefully transfer each fig to a serving plate, then sprinkle each with a bit of blue cheese and parsley.

HOW LONG? 15 MINUTES

HOW MUCH? 4 SERVINGS

Polenta Cakes Topped with Prosciutto and Peppadew Slivers

The mild taste and grainy texture of polenta is the perfect foil for creamy goat cheese and salty prosciutto. Meanwhile, sweetly sharp Peppadew peppers add just the right bite. If you’re the sort who cranks the heat, use diced fresh or jarred jalapeño peppers.

18-ounce tube prepared polenta, cut into 8 rounds

4 thin slices prosciutto, halved crosswise

4-ounce log chevre (soft goat cheese), cut into 8 rounds

8 Peppadew peppers, cut into thin slivers

Heat the oven to broil. Coat a baking sheet with olive oil cooking spray.

Place the polenta rounds on the baking sheet and broil them for 3 to 4 minutes, or until lightly browned. Flip the rounds, then broil for another 3 to 4 minutes and remove from heat. Leave the broiler on.

Place a slice of prosciutto on each polenta round, then top each with a round of goat cheese. Return the polenta to the oven and broil for another 2 minutes, or until the cheese is soft.

Use a spatula to transfer the polenta cakes to a platter or individual serving plates. Top each with a small mound of slivered Peppadews.

HOW LONG? 20 MINUTES

HOW MUCH? 8 SERVINGS

Sun-Dried Tomato and Crème Fraîche Crostini

This snappy little number tastes like a killer pizza, but looks good