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POACHED TUNA Heat ½ to ¾ cup extra-virgin olive oil (enough to cover tuna) and 4 lemon slices in a small saucepan over very low heat until warm. Add a generously salted 8-ounce tuna steak. Poach the tuna, turning once, until it is opaque on the outside but still a bit pink in the center, about 15 minutes. Remove the tuna from the pan, reserving the oil; flake the fish with a fork. Pass the poaching oil through a fine sieve into a medium bowl; stir in the flaked tuna and 1 tablespoon each fresh lemon zest and drained and rinsed capers. Season with freshly ground pepper. Spoon onto 8 slices classic bruschetta. Drizzle with some of the poaching oil.

CANNELLINI BEANS WITH HERBS Canned beans make this a good option year-round. Heat 1 minced garlic clove and 4 minced anchovy fillets in 2 tablespoons extra-virgin olive oil until fragrant, 1 minute. Stir in one 19-ounce can cannellini beans, drained and rinsed, and 1 teaspoon each chopped fresh rosemary, sage, and thyme. Cook until the beans are warm, 3 minutes. Spoon onto 6 to 8 slices classic bruschetta. Drizzle with olive oil.

ROASTED PEPPERS AND HERBED RICOTTA Stir together 1 cup ricotta cheese, ½ teaspoon coarse salt, and 2 tablespoons each extra-virgin olive oil and chopped fresh oregano; season with freshly ground pepper. Spread the ricotta on 8 slices classic bruschetta. Cut 1 roasted red bell pepper into 8 strips. Place 1 strip on each slice. Drizzle with olive oil.

mini chicken b’steeyas

MAKES 54

4 tablespoons vegetable oil

1 whole boneless and skinless chicken breast (about 10 ounces), halved

Coarse salt and freshly ground pepper

1 onion, finely chopped

½ teaspoon ground ginger

¼ teaspoon ground turmeric

1½ teaspoons ground cinnamon, plus more for dusting

¾ cup confectioners’ sugar, plus more for dusting

2 large eggs, lightly beaten

¼ cup golden raisins, finely chopped (optional)

½ cup whole blanched almonds (2 ounces), toasted

12 sheets (17 × 12 inches each) frozen phyllo dough, thawed

½ cup (1 stick) unsalted butter, melted, for brushing

1. Heat 1 tablespoon of the oil in a medium skillet over medium heat. Season the chicken with salt and pepper on both sides; cook, turning once, until just cooked through, about 10 minutes. Transfer to a plate; let cool, then finely chop. Transfer the chicken and any juices to a large bowl. Set aside.

2. Heat the remaining 3 tablespoons oil in the same skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 4 minutes. Add the ginger, turmeric, and ½ teaspoon of the cinnamon; cook, stirring, until fragrant, about 1 minute.

3. Stir ¼ cup of the sugar into the mixture. Add the eggs; cook, stirring, until they are scrambled but still moist. Transfer to the bowl with the chicken. Stir in the raisins, if desired. Season with salt and pepper; let cool.

4. In a food processor, pulse the nuts until finely ground. Transfer to a bowl; stir in the remaining ½ cup sugar and 1 teaspoon cinnamon.

5. On a clean work surface, unfold a sheet of phyllo with a short side facing you; cover the remaining sheets with a damp kitchen towel. Lightly brush with melted butter; sprinkle with about one-sixth of the nut mixture. Lay another phyllo sheet on top; lightly brush with butter. Cut the stack lengthwise and then crosswise into thirds to make 9 equal rectangles.

6. Working with one rectangle at a time, place 1 tablespoon chicken mixture 1 inch from the end of a short side, leaving a ½-inch border on the long sides. Fold ½ inch of the long sides over filling. Starting from the end with the filling, roll into a log. Repeat the process to make 54 logs. Brush with butter, and arrange seam sides down on parchment-lined baking sheets.

7. Freeze (uncovered) until firm, about 1 hour. Transfer to airtight containers, and freeze until ready to use, up to 6 weeks.

8. To serve, preheat oven to 425°F. Place logs on parchment-lined baking sheets; bake, rotating sheets halfway through, until golden brown and crisp, 12 to 15 minutes. Let cool slightly