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3. Spoon dough into a pastry bag fitted with a ½-inch star tip. On a baking sheet lined with a Silpat baking mat or parchment paper, pipe 1½-inch-wide rosettes, 1 inch apart. Make a deep indentation in the center of each with your thumb (dampen the thumb to keep it from sticking to the dough). Bake until crisp and golden, 25 to 30 minutes. Transfer thumbprints to a wire rack to cool completely. Press a cheese cube into center of each.

4. Place on clean baking sheets; freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze until ready to use, up to 6 weeks.

5. To serve, preheat the oven to 425°F. Place the thumbprints on ungreased baking sheets; bake until heated through and cheese is melted, 10 to 14 minutes. Serve warm.

asian mini crab cakes

MAKES ABOUT 24

8 ounces jumbo lump crabmeat, picked over and rinsed

¼ cup mayonnaise, plus 3 tablespoons for garnish

2 scallions, trimmed and finely chopped

2 tablespoons soy sauce

2 teaspoons wasabi paste

1 teaspoon finely grated lime zest

½ cup plus 2 tablespoons plain bread crumbs

½ cup all-purpose flour

½ teaspoon coarse salt

½ teaspoon freshly ground pepper

2 large eggs

¼ cup sesame seeds

2/3 cup vegetable oil, plus more if needed

1 English cucumber, for garnish

½ cup drained pickled ginger, for garnish

1. Flake the crabmeat with a fork in a medium bowl; stir in ¼ cup of the mayonnaise and the scallions, the soy sauce, ½ teaspoon of the wasabi, and the zest. Stir in 2 tablespoons of the bread crumbs. Cover with plastic wrap; chill 1 hour.

2. In a medium bowl, whisk the flour, salt, and pepper; set aside. In a small bowl, beat the eggs with 1 tablespoon water; set aside. In a shallow bowl, stir together the sesame seeds and remaining ½ cup bread crumbs.

3. Form 1 scant tablespoon crab mixture into a ball; dip in the seasoned flour. Flatten into a ¾-inch-high cake about 1¼ inches in diameter. Repeat with the remaining crab mixture. Dip the cakes in the egg mixture, then roll in the bread crumb mixture.

4. Heat the oil in a large skillet over medium heat until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 1½ minutes. Using a slotted spatula, transfer to paper-towel–lined plates to drain. Repeat with the remaining cakes, adding more oil if needed. Let cool completely.

5. Transfer to a parchment-lined baking sheet. Freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze up to 6 weeks.

6. To serve, preheat the oven to 425°F. Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes.

7. Meanwhile, stir together the remaining 3 tablespoons mayonnaise and 1½ teaspoons wasabi. Using a vegetable peeler, make 24 2 × ¾-inch ribbons from the cucumber. Fold each into thirds.

8. Dot each crab cake with ½ teaspoon wasabi mayonnaise; top with cucumber and ginger.

SIX EASY BRUSCHETTA

CLASSIC GARLIC BRUSCHETTA

Cut a loaf of rustic Italian bread into ½-inch-thick slices (about 24). Lightly char the slices on a grill or under the broiler, and rub with the cut side of 4 halved garlic cloves; drizzle with high-quality extra-virgin olive oil, and sprinkle with coarse salt.

FAVA BEANS WITH ARUGULA PESTO Boil 2 cups shelled fresh fava beans (about 2½ pounds in pods) 2 to 3 minutes; plunge into an ice-water bath. Slip off the skins. Process 1 medium bunch arugula (6 ounces), ¼ cup extra-virgin olive oil, ¼ cup grated Pecorino Romano cheese, 1 tablespoon fresh lemon juice, and ½ teaspoon coarse salt in a food processor until smooth. Toss with the beans; season with freshly ground pepper. Spoon onto 6 to 8 slices classic bruschetta. Top with Pecorino shavings. Drizzle with olive oil.

TOMATO AND BASIL Seed and chop 2 ripe large tomatoes. Stir in 1 tablespoon sugar and 1 teaspoon coarse salt; let stand until the tomatoes release their juices, 30 minutes. Toss with 4 torn fresh basil leaves. Spoon the tomato mixture and juices onto 6 to 8 slices classic