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2. Let cool, then spoon 1 teaspoon cheese onto each round. Top with prosciutto; garnish with lemon thyme.

3. Spoon about 1 teaspoon cheese onto each fig half; garnish with tarragon.

vietnamese summer rolls

MAKES 12

12 8-inch round rice paper wrappers

36 large shrimp, boiled until cooked through, peeled, deveined, and halved lengthwise

3 ounces thin dried rice stick noodles, prepared per package instructions

2 medium carrots, peeled into ribbons

4 cups mâche

2 cups fresh mint leaves

2 cups fresh cilantro leaves

Sweet and Sour Dipping Sauce (recipe follows)

1. Soak a wrapper in warm water for 30 seconds; immediately lay it flat on a work surface. Lay 6 shrimp halves, cut side up, on the bottom third, leaving a ½-inch border; top with 2 tablespoons each noodles, carrot, mâche, mint, and cilantro.

2. Fold the bottom of the wrapper over the fillings; roll over once, tuck in the sides, and roll. Cut in half; cover with a damp paper towel. Repeat to make remaining rolls. Serve with the dipping sauce.

sweet and sour dipping sauce

MAKES ABOUT ½ CUP

1 teaspoon crushed red pepper flakes

¼ cup fresh lime juice (about 2 limes)

1 tablespoon minced garlic

3 tablespoons sugar

¼ cup Asian fish sauce (such as nam pla)

Soak the red pepper flakes in the lime juice for 4 minutes. Add the garlic, sugar, and fish sauce; stir until the sugar is dissolved.

grilled bread with chimichurri

SERVES 6

Ciabatta, a long, flat Italian bread, is ideal for this recipe, but you could also use a rustic round loaf; instead of splitting it horizontally, cut 6 1¼-inch-thick slices. You can refrigerate leftover chimichurri in an airtight container for up to 2 days.

½ cup plus 2 tablespoons olive oil

1 medium onion, thinly sliced

½ cup packed fresh flat-leaf parsley leaves

½ teaspoon coarse salt

2 tablespoons red-wine vinegar

2 tablespoons packed fresh cilantro leaves

1 tablespoon fresh oregano leaves

1 tablespoon fresh lemon juice

2 garlic cloves, finely chopped

¼ teaspoon freshly ground pepper

½ teaspoon ground cumin

1/8 teaspoon cayenne pepper

1 loaf ciabatta, halved horizontally

1. Heat 1 tablespoon of the oil in a medium skillet over medium heat until hot but not smoking. Add the onion, and stir to coat. Cook, stirring, until softened, 3 to 4 minutes. Reduce heat to low, and continue to cook, stirring occasionally, until golden brown, 7 to 8 minutes more. Let cool.

2. Make the chimichurri: Process the onion, parsley, salt, vinegar, cilantro, oregano, lemon juice, garlic, pepper, cumin, cayenne, and 5 tablespoons of the oil in a food processor until the ingredients are finely chopped and the mixture comes together, about 15 seconds. Set aside.

3. Preheat a grill to medium-high (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above the grill for just 3 to 4 seconds). Using the remaining ¼ cup oil, brush the cut sides of the bread. Grill, cut side down, without turning, until underside is lightly charred, about 4 minutes. Cut each bread half crosswise into 3 pieces, and spread each piece with chimichurri.

spiked clams and oysters

SERVES 6

Using tequila as a steaming liquid enhances the flavor of the clams and oysters, but it’s fine to use water instead. Setting the skillet over a grill gives the dish a touch of smokiness, or you can use your stove turned to medium-high heat.

½ cup tequila

12 littleneck clams (about 1¼ pounds), scrubbed well

12 oysters, such as Malpeque or bluepoint (about 2 pounds), scrubbed well

Chipotle Mayonnaise (recipe follows)

Bloody Mary Sauce (recipe follows)

Lime-Mint Sauce (recipe follows)

1. Preheat a grill to medium-high (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above the grill for just 3 to 4 seconds). Pour the tequila into a medium cast-iron skillet. Add the clams and oysters; tightly cover the skillet with foil. Transfer the skillet to the grill.

2. Cook the oysters and clams until they open (check frequently after 8 minutes,