• 1 to 2 loaves of rustic italian bread, sliced into 1-inch slices
• 6 tablespoons unsalted butter
• 1/2 tablespoon chopped fresh basil
• 1/2 tablespoon chopped fresh rosemary
• 1/2 tablespoon chopped fresh cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

spicy avocado mash

• 2 avocados
• 1/2 lime, juiced
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt

stuffed pepperazzi with balsamic glaze

• 1 (10-ounce) jar pepperazzi peppers
• 6 ounces goat cheese
• balsamic glaze for drizzling

caprese with pesto cream

• 2 heirloom tomatoes, sliced and seasoned with salt and pepper
• 8 ounces fresh mozzarella, sliced
• 1/2 cup sour cream
• 2 tablespoons pesto
• balsamic glaze for drizzling

vanilla bean whipped ricotta with peaches

• 8 ounces ricotta cheese
• 1 tablespoon vanilla bean paste
• 2 ripe peaches, thinly sliced
• honey for drizzling