Green Olive Tapenade Toasts

If salt-packed anchovies and capers aren’t available, use brine-packed capers and oil-packed anchovy fillets, choosing the meatiest ones.

• 2 whole salt-packed anchovies or 4 oil-packed anchovy fillets
• 2 cups (1 lb.) fruity green Frenchstyle olives, pitted
• 1/4 cup salt-packed capers, rinsed and finely chopped 6 medium cloves garlic, minced
• 1/2 cup extra-virgin olive oil; more for brushing
• 4 tsp. grappa (optional)
• 1 baguette or other good French bread, cut diagonally into 1/2 inch-thick slices

If using salt-packed anchovies, rinse them well with cold water. With the belly side up, run your finger from the head end down through the tail, removing the viscera and exposing the backbone. Lift out the bones. Soak the fillets in cold water for about 20 minutes and pat dry. Mince the anchovies.

With a chef’s knife or in a food processor, chop the olives to a slightly coarse texture. In a bowl, mix the olives, minced anchovies, capers, garlic, olive oil, and grappa, if using. Taste. Let sit for 1 hour to let the flavors develop.

Prepare a charcoal or wood fire. Brush the bread slices with olive oil and grill on both sides. (You can grill the bread in a broiler or on the stovetop using a ridged pan, if that’s easier.) Spread the tapenade on the toast.

Bruschetta with Grilled Eggplant & Vidalia Onion

• 1 medium eggplant (1 to 1-1/4 lb.)
• 1 medium-large (about 12 oz.) Vidalia onion (or other sweet variety, like Texas Sweet or Walla Walla)
• 1/2 cup heavy cream
• 4 cloves garlic, thinly sliced
• 2 tsp. fresh thyme leaves, chopped
• 1/4 cup extra-virgin olive oil; more for the bread
• Kosher salt and freshly ground black pepper
• 1/4 cup freshly grated Parmigiano-Reggiano
• About 1/2 baguette, sliced diagonally into 1/2-inch-thick slices

Prepare a medium-hot grill fire.

Trim off 1/2 inch from the top and bottom of the eggplant. Cut the eggplant lengthwise into 1/2-inch-thick slices. Cut the onion crosswise into 1/2-inch-thick slices. To keep the rings together, insert toothpicks or small skewers horizontally through the rings of each slice.

In a small saucepan over medium-high heat, bring the cream, garlic, and thyme to a boil. Reduce the heat to medium and simmer gently until the cream has reduced by half, 3 to 5 minutes. Remove from the heat.

When the grill is ready, brush both sides of the eggplant and onion slices with the 1/4 cup olive oil. Arrange the vegetables on the grill and cook with the lid closed until the first sides have started to soften and get grill marks, 2 to 3 minutes for the eggplant and 5 to 6 minutes for the onion. Flip and cook the second sides with the lid closed until the eggplant is tender and the onion is nicely charred but not necessarily fully tender, 2 to 3 minutes more for the eggplant and 5 to 6 minutes more for the onion. Transfer the eggplant to a cutting board and sprinkle with 1/4 tsp. kosher salt and 1/4 tsp. pepper. Transfer the onion to a large sheet of foil, stack the slices, wrap tightly, and let rest until residual heat has softened the onion, about 5 minutes.

Remove the skewers from the onion slices. Coarsely chop the eggplant and onion and combine in a medium bowl. Add the cream mixture and the Parmigiano; stir to combine. Taste and add salt and pepper as needed. Brush the bread slices on both sides with oil and grill until lightly golden brown, 30 seconds to 1 minute per side. Top each slice with a generous dollop of the eggplant mixture.

Peach French Toast Bake

When you want a hot, homey breakfast that’s special enough for company but without the morning fuss, this French toast bake is the answer. You pull it together the night before and while you sleep the eggy goodness seeps into the bread and all the flavors meld together. In the morning you just need to  pop it in the oven. It comes out fragrant, with juicy, brown sugar–laced peaches atop tender vanilla and  cinnamon–scented bread that has just the right amount of chewiness from the baguette crust. A drizzle of maple syrup and a dollop of cool, creamy yogurt complete the picture and everyone’s left wondering just how you manage to do it all with such grace.

• Cooking spray
• 1 large whole-wheat baguette (about 8 oz.)
• 4 large eggs
• 4 large egg whites
• 1 cup nonfat milk
• 1 tsp. vanilla extract
• 5 cups frozen unsweetened sliced peaches, thawed 
• 2 Tbs. firmly packed brown sugar
• 1/4 tsp. ground cinnamon
• 1-1/2 cups plain nonfat yogurt (optional)
• 3/4 cup pure maple syrup (optional)

Coat a 9 x 13-inch baking pan with cooking spray. Cut the baguette into 1/2-inch-thick slices and arrange them in a single layer in the pan.

In a medium bowl, whisk together the whole eggs, egg whites, milk, and vanilla. Pour the egg mixture over the bread in the pan. Scatter the peach slices evenly over the bread. Sprinkle with the brown sugar and cinnamon. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350°F. Uncover and bake until it is slightly puffed and the bread is golden brown, about 40 minutes. Top with  yogurt and drizzle with maple syrup, if desired.

Green Olive Spread

What makes this spread such a marvel is its “milk mayonnaise” base, an eggless emulsion of milk and vegetable oil. It creates a luscious, neutral canvas, allowing the flavor of the olives to take center stage. You can make the base of the spread 3 days ahead and stir in the olives when ready to serve.

• 2/3 cup whole milk; more if needed
• 12 large oil-packed anchovy fillets
• 2 small cloves garlic, smashed
• 16 fresh cilantro sprigs, coarsely chopped
• Freshly ground white pepper
• 1-1/2 cups vegetable oil
• 1-1/3 cups pitted brined green olives, rinsed if particularly salty, coarsely chopped
• 1 baguette, sliced 1/2 inch thick and toasted

Purée the milk, anchovies, garlic, cilantro, and a pinch of pepper in a blender. With the motor running, slowly pour the oil through the feed hole in the blender cap.


Scoop the spread into a serving bowl, cover with plastic, and refrigerate until ready to serve, up to 3 days. Just before serving, stir in the olives. The spread will thicken a bit more when the olives are added. If it thickens too much, thin it with a bit of milk.


Serve with the toasted baguette slices.

Warm Cheese & Mushroom Toasts

• 2 Tbs. unsalted butter
• 1 large shallot, finely diced (about 1/4 cup)
• Kosher salt
• 10 oz. mixed mushrooms (like shiitake, cremini, and oyster), trimmed and thinly sliced
• Sixteen 1/2-inch slices baguette, cut on a sharp diagonal so they're about 3 inches long
• 1-1/2 cups grated Gruyère (about 4 oz.)

Melt the butter in a large heavy-duty skillet over medium heat. Add the shallot, season with 1/2 tsp. salt, and cook, stirring, until softened, about 3 minutes. Raise the heat to high, add the mushrooms and another 1/2 tsp. salt, and cook, stirring frequently, until softened and browned, 3 to 5 minutes longer.

Set an oven rack about 8 inches away from the broiler element and heat the broiler to high. Arrange the bread slices on a large rimmed baking sheet. Broil until lightly toasted, 2 to 4 minutes, rotating the pan as needed for even toasting. Flip the bread, mound a heaping tablespoon of the mushrooms on each piece, and sprinkle with the Gruyère. Broil until the cheese is melted and lightly browned, 4 to 7 minutes. Serve immediately.

Herbed Bread Dressing with Bacon, Chestnuts & Prunes

Give your guests the savory, textured stuffing they want, but stud it with the unexpected: chestnuts, bacon, and prunes.

• 1 1-lb. loaf dense French baguette or artisan-style Italian bread, cut into 3/4-inch cubes (10 to 12 cups)
• 1 lb. thick-sliced bacon, cut into medium dice
• 2 medium yellow onions, cut into medium dice (about 3 cups)
• 2 large ribs celery, cut into medium dice (1 cup)
• 7 to 8 oz. roasted whole jarred chestnuts, crumbled into small pieces
• 3/4 cup coarsely chopped pitted prunes
• 1/3 cup chopped fresh flat-leaf parsley
• 2 Tbs. chopped fresh sage
• 1 Tbs. lightly chopped fresh thyme
• 1/2 tsp. freshly ground black pepper
• 2 cups homemade or low-salt chicken broth
• 2 large eggs

Put the bread cubes on a wire rack and let them dry completely overnight.

Adjust an oven rack to a lower-middle position and heat the oven to 375°F. Put the bread cubes in a large bowl. Lightly grease a 9x13-inch baking dish with a little oil or cooking spray.

In a 12-inch skillet over medium heat, cook the bacon until crisp, 15 to 20 min. Transfer the bacon with a slotted spoon to a plate lined with paper towels. Add the onions and celery to the bacon fat in the skillet and cook until softened, 8 to 10 min.

Transfer the onions and celery to the bowl of bread cubes. Add the bacon, chestnuts, prunes, parsley, sage, thyme, and pepper. Whisk the chicken broth and eggs together and add them to the dressing mixture; toss to combine. If there’s liquid in the bottom of the bowl, let the dressing sit, tossing frequently, until the liquid is absorbed, 3 to 5 min.

Spread the mixture evenly in the baking dish, cover with foil, and bake until completely heated through, about 30 min. Remove the foil and continue to bake until the dressing is lightly golden brown and crisp on top, about another 20 min.

Crostini with Sautéed Mushrooms, Mint & Parmigiano

• 2 scallions, trimmed
• 2 Tbs. extra-virgin olive oil
• 12 oz. mix of fresh shiitake and oyster mushrooms, stemmed and thinly sliced
• Kosher salt and freshly ground black pepper
• 1 tsp. fresh lemon juice; more to taste
• 2 Tbs. chopped fresh mint
• 1 recipe Crostini

Slice the scallions thinly, separating the green and white parts as you go. Heat the oil in a large skillet over high heat for 30 seconds. Add the whites of the scallions and sauté for 30 seconds. Add the mushrooms, season with salt and pepper, and sauté, stirring occasionally, until they soften completely and brown in places, about 4 minutes. Stir in 1 tsp. lemon juice, the mint, and the scallion greens. Taste and add salt, pepper, and lemon juice as needed.

To assemble, spoon the mushrooms onto the crostini, top with a Parmigiano curl, and serve.

Crostini with Beef & Horseradish Cream

• 1/2 lb. beef tenderloin (about a 1-1/2-inch steak)
• Kosher salt and freshly ground black pepper
• 1/4 cup crème fraîche (or sour cream)
• 2 to 3 tsp. prepared horseradish
• 1 recipe Crostini
• 16 pale, inner pieces of frisée (curly endive), washed and dried

Heat a small, heavy skillet over high heat for 1 minute. Season the beef with 1/4 tsp. salt and some pepper. Turn the exhaust fan to high and sear the beef, flipping after 3 minutes, and then cook, flipping every couple of minutes until it’s done to your liking, about 10 minutes total for medium rare. Transfer to a cutting board, let rest for 5 minutes, and then slice the beef thinly.

Mix the crème fraîche and horseradish in a small bowl; season with 1/4 tsp. salt and a few grinds of pepper.

To assemble, top the crostini with a slice of beef, a dollop of the crème fraîche, and a small piece of frisée and serve.

Collard Green Crostini with Blue Cheese and Grape-Apple Relish

Thick collard greens are easy to eat raw when sliced into confetti-like strips. Sweet fruit relish and tangy blue cheese balance their mild, earthy flavor.

• 3/4 cup apple cider
• 1/4 cup golden raisins
• 1/2 Granny Smith apple, cored and cut into 1/4-inch dice (1 scant cup)
• 1/2 cup red seedless grapes, quartered
• 1 Tbs. finely chopped fresh flat-leaf parsley
• 2 tsp. thinly sliced scallion
• Kosher salt and freshly ground black pepper to taste
• 24 1/2-inch-thick slices of crusty baguette
• 1 Tbs. extra-virgin olive oil, more for brushing
• 2 cups very thinly sliced trimmed collard greens (from 4 large leaves)
• 1 tsp. cider vinegar
• 5 oz. creamy blue cheese, such as Gorgonzola dolce or Roquefort

Position a rack in the upper third of the oven and heat the oven to 350°F.

Briskly simmer the cider in a small saucepan over medium heat until reduced to 1/2 cup, about 5 minutes. Add the raisins and set aside to cool.

Combine the apple, grapes, parsley, and scallion in a medium bowl. Add the cooled cider mixture and toss. Season to taste with salt and pepper.

Arrange the bread slices on a rimmed baking sheet and brush the tops with olive oil. Bake until crisp and pale golden, about 10 minutes.

In a medium bowl, toss the collard greens with the 1 Tbs. olive oil, the vinegar, and salt and pepper to taste.

Spread the cheese on the crostini. Top with the greens, pressing them gently so they’ll stick to the cheese. Using a slotted spoon, top with the relish. Serve immediately.

Warm Cheese & Mushroom Toasts

• 2 Tbs. unsalted butter
• 1 large shallot, finely diced (about 1/4 cup)
• Kosher salt
• 10 oz. mixed mushrooms (like shiitake, cremini, and oyster), trimmed and thinly sliced
• Sixteen 1/2-inch slices baguette, cut on a sharp diagonal so they're about 3 inches long
• 1-1/2 cups grated Gruyère (about 4 oz.)

Melt the butter in a large heavy-duty skillet over medium heat. Add the shallot, season with 1/2 tsp. salt, and cook, stirring, until softened, about 3 minutes. Raise the heat to high, add the mushrooms and another 1/2 tsp. salt, and cook, stirring frequently, until softened and browned, 3 to 5 minutes longer.

Set an oven rack about 8 inches away from the broiler element and heat the broiler to high. Arrange the bread slices on a large rimmed baking sheet. Broil until lightly toasted, 2 to 4 minutes, rotating the pan as needed for even toasting. Flip the bread, mound a heaping tablespoon of the mushrooms on each piece, and sprinkle with the Gruyère. Broil until the cheese is melted and lightly browned, 4 to 7 minutes. Serve immediately.

Warm Cheese & Mushroom Toasts

• 2 Tbs. unsalted butter
• 1 large shallot, finely diced (about 1/4 cup)
• Kosher salt
• 10 oz. mixed mushrooms (like shiitake, cremini, and oyster), trimmed and thinly sliced
• Sixteen 1/2-inch slices baguette, cut on a sharp diagonal so they're about 3 inches long
• 1-1/2 cups grated Gruyère (about 4 oz.)

Melt the butter in a large heavy-duty skillet over medium heat. Add the shallot, season with 1/2 tsp. salt, and cook, stirring, until softened, about 3 minutes. Raise the heat to high, add the mushrooms and another 1/2 tsp. salt, and cook, stirring frequently, until softened and browned, 3 to 5 minutes longer.

Set an oven rack about 8 inches away from the broiler element and heat the broiler to high. Arrange the bread slices on a large rimmed baking sheet. Broil until lightly toasted, 2 to 4 minutes, rotating the pan as needed for even toasting. Flip the bread, mound a heaping tablespoon of the mushrooms on each piece, and sprinkle with the Gruyère. Broil until the cheese is melted and lightly browned, 4 to 7 minutes. Serve immediately.

Strawberry and Ricotta Bruschetta

Mint is a subtle but refreshing addition to the honey-laced ricotta and tangy strawberries on this sweet bruschetta.

• 12 1/2-inch-thick baguette slices
• 1 Tbs. extra-virgin olive oil
• 3/4 cup chopped strawberries
• 2 tsp. chopped fresh mint
• 1-1/2 tsp. balsamic vinegar
• 3/4 cup whole-milk ricotta
• 1 Tbs. honey
• Fine sea salt

Position a rack about 4 inches from the broiler and heat the broiler on high. Put the baguette slices on a baking sheet and brush with 1 Tbs. extra-virgin olive oil. Broil just the oiled side until lightly toasted, about 1 minute.

In a medium bowl, toss the strawberries with the vinegar and mint.

In a small bowl, combine the ricotta with the honey and 1/4 tsp. salt. Spread the ricotta mixture on the toasted side of each slice of baguette and top with the strawberry mixture.

Collard Green Crostini with Blue Cheese and Grape-Apple Relish

Thick collard greens are easy to eat raw when sliced into confetti-like strips. Sweet fruit relish and tangy blue cheese balance their mild, earthy flavor.

• 3/4 cup apple cider
• 1/4 cup golden raisins
• 1/2 Granny Smith apple, cored and cut into 1/4-inch dice (1 scant cup)
• 1/2 cup red seedless grapes, quartered
• 1 Tbs. finely chopped fresh flat-leaf parsley
• 2 tsp. thinly sliced scallion
• Kosher salt and freshly ground black pepper to taste
• 24 1/2-inch-thick slices of crusty baguette
• 1 Tbs. extra-virgin olive oil, more for brushing
• 2 cups very thinly sliced trimmed collard greens (from 4 large leaves)
• 1 tsp. cider vinegar
• 5 oz. creamy blue cheese, such as Gorgonzola dolce or Roquefort

Position a rack in the upper third of the oven and heat the oven to 350°F.

Briskly simmer the cider in a small saucepan over medium heat until reduced to 1/2 cup, about 5 minutes. Add the raisins and set aside to cool.

Combine the apple, grapes, parsley, and scallion in a medium bowl. Add the cooled cider mixture and toss. Season to taste with salt and pepper.

Arrange the bread slices on a rimmed baking sheet and brush the tops with olive oil. Bake until crisp and pale golden, about 10 minutes.

In a medium bowl, toss the collard greens with the 1 Tbs. olive oil, the vinegar, and salt and pepper to taste.

Spread the cheese on the crostini. Top with the greens, pressing them gently so they’ll stick to the cheese. Using a slotted spoon, top with the relish. Serve immediately.

Crostini

Use these toasted baguette rounds as a base for Crostini with Beef & Horseradish Cream, Crostini with White Bean Purée & Spinach, Crostini with Sautéed Mushrooms, or any other topping you like.

• 16 baguette slices, between 1/4 and 1/2 inch thick (from about 1/2 baguette)
• 2 cloves garlic, cut in half
• 2 to 3 Tbs. extra-virgin olive oil
• Kosher salt

Adjust an oven rack to 6 inches from the broiler and turn the broiler on to high. Rub one side of each bread slice with the garlic and set on a baking sheet lined with aluminum foil. Brush the garlic side with the oil and season with salt. Broil until the bread is browned, 1 to 2 minutes. Flip and broil the other side 1 minute more. Spread with your choice of crostini toppings.

Warm Cheese & Mushroom Toasts

• 2 Tbs. unsalted butter
• 1 large shallot, finely diced (about 1/4 cup)
• Kosher salt
• 10 oz. mixed mushrooms (like shiitake, cremini, and oyster), trimmed and thinly sliced
• Sixteen 1/2-inch slices baguette, cut on a sharp diagonal so they're about 3 inches long
• 1-1/2 cups grated Gruyère (about 4 oz.)

Melt the butter in a large heavy-duty skillet over medium heat. Add the shallot, season with 1/2 tsp. salt, and cook, stirring, until softened, about 3 minutes. Raise the heat to high, add the mushrooms and another 1/2 tsp. salt, and cook, stirring frequently, until softened and browned, 3 to 5 minutes longer.

Set an oven rack about 8 inches away from the broiler element and heat the broiler to high. Arrange the bread slices on a large rimmed baking sheet. Broil until lightly toasted, 2 to 4 minutes, rotating the pan as needed for even toasting. Flip the bread, mound a heaping tablespoon of the mushrooms on each piece, and sprinkle with the Gruyère. Broil until the cheese is melted and lightly browned, 4 to 7 minutes. Serve immediately.

Grilled Bruschetta with Rosemary-White Bean Purée & Heirloom Tomatoes

• 3/4 cup extra-virgin olive oil; more as needed
• 4 cloves garlic, smashed and peeled
• Two 3- to 4-inch sprigs plus 1 tsp. chopped fresh rosemary
• 2 large ripe heirloom tomatoes (about 1-1/4 lb.), cut into 1/2-inch dice (about 3 cups)
• 2 Tbs. chopped fresh mint
• 1-1/2 tsp. kosher salt; more as needed
• One 15-oz. can cannellini beans, rinsed well and drained
• 1/3 cup freshly grated Parmigiano-Reggiano
• 1 to 2 Tbs. fresh lemon juice
• 1/2 tsp. freshly ground black pepper; more as needed
• 1 lb. baguette, cut into 1/2-inch-thick slices

Heat the oil, garlic, and rosemary sprigs in a small saucepan over medium heat until they start to sizzle steadily and become fragrant, 2 to 3 minutes. Let the oil cool to room temperature. Strain the oil into a measuring cup. (If making ahead, store in the refrigerator and use within 3 days.)

Put the tomatoes in a medium bowl and toss with 3 Tbs. of the garlic oil, the mint, and 1 tsp. of the salt.

Put the beans in a food processor and add about 6 Tbs. of the garlic oil, the Parmigiano, 1 Tbs. of the lemon juice, the chopped rosemary, remaining 1/2 tsp. salt, and the black pepper and puree until smooth. Season to taste with more salt, pepper, and lemon juice.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Brush both sides of the bread with the remaining garlic oil. (If you run out, use plain olive oil to finish.) Sprinkle lightly with salt. Grill the bread until crisp, with nice grill marks on both sides, 1 to 2 minutes per side.

Spread the grilled bread with the bean purée, top with a generous spoonful of the tomatoes and their juices, sprinkle lightly with pepper, and set out on a large platter so your guests can help themselves.

Peach French Toast Bake

When you want a hot, homey breakfast that’s special enough for company but without the morning fuss, this French toast bake is the answer. You pull it together the night before and while you sleep the eggy goodness seeps into the bread and all the flavors meld together. In the morning you just need to  pop it in the oven. It comes out fragrant, with juicy, brown sugar–laced peaches atop tender vanilla and  cinnamon–scented bread that has just the right amount of chewiness from the baguette crust. A drizzle of maple syrup and a dollop of cool, creamy yogurt complete the picture and everyone’s left wondering just how you manage to do it all with such grace.

• Cooking spray
• 1 large whole-wheat baguette (about 8 oz.)
• 4 large eggs
• 4 large egg whites
• 1 cup nonfat milk
• 1 tsp. vanilla extract
• 5 cups frozen unsweetened sliced peaches, thawed 
• 2 Tbs. firmly packed brown sugar
• 1/4 tsp. ground cinnamon
• 1-1/2 cups plain nonfat yogurt (optional)
• 3/4 cup pure maple syrup (optional)

Coat a 9 x 13-inch baking pan with cooking spray. Cut the baguette into 1/2-inch-thick slices and arrange them in a single layer in the pan.

In a medium bowl, whisk together the whole eggs, egg whites, milk, and vanilla. Pour the egg mixture over the bread in the pan. Scatter the peach slices evenly over the bread. Sprinkle with the brown sugar and cinnamon. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350°F. Uncover and bake until it is slightly puffed and the bread is golden brown, about 40 minutes. Top with  yogurt and drizzle with maple syrup, if desired.

Crostini with Sautéed Mushrooms, Mint & Parmigiano

• 2 scallions, trimmed
• 2 Tbs. extra-virgin olive oil
• 12 oz. mix of fresh shiitake and oyster mushrooms, stemmed and thinly sliced
• Kosher salt and freshly ground black pepper
• 1 tsp. fresh lemon juice; more to taste
• 2 Tbs. chopped fresh mint
• 1 recipe Crostini

Slice the scallions thinly, separating the green and white parts as you go. Heat the oil in a large skillet over high heat for 30 seconds. Add the whites of the scallions and sauté for 30 seconds. Add the mushrooms, season with salt and pepper, and sauté, stirring occasionally, until they soften completely and brown in places, about 4 minutes. Stir in 1 tsp. lemon juice, the mint, and the scallion greens. Taste and add salt, pepper, and lemon juice as needed.

To assemble, spoon the mushrooms onto the crostini, top with a Parmigiano curl, and serve.

Bruschetta with Grilled Eggplant & Vidalia Onion

• 1 medium eggplant (1 to 1-1/4 lb.)
• 1 medium-large (about 12 oz.) Vidalia onion (or other sweet variety, like Texas Sweet or Walla Walla)
• 1/2 cup heavy cream
• 4 cloves garlic, thinly sliced
• 2 tsp. fresh thyme leaves, chopped
• 1/4 cup extra-virgin olive oil; more for the bread
• Kosher salt and freshly ground black pepper
• 1/4 cup freshly grated Parmigiano-Reggiano
• About 1/2 baguette, sliced diagonally into 1/2-inch-thick slices

Prepare a medium-hot grill fire.

Trim off 1/2 inch from the top and bottom of the eggplant. Cut the eggplant lengthwise into 1/2-inch-thick slices. Cut the onion crosswise into 1/2-inch-thick slices. To keep the rings together, insert toothpicks or small skewers horizontally through the rings of each slice.

In a small saucepan over medium-high heat, bring the cream, garlic, and thyme to a boil. Reduce the heat to medium and simmer gently until the cream has reduced by half, 3 to 5 minutes. Remove from the heat.

When the grill is ready, brush both sides of the eggplant and onion slices with the 1/4 cup olive oil. Arrange the vegetables on the grill and cook with the lid closed until the first sides have started to soften and get grill marks, 2 to 3 minutes for the eggplant and 5 to 6 minutes for the onion. Flip and cook the second sides with the lid closed until the eggplant is tender and the onion is nicely charred but not necessarily fully tender, 2 to 3 minutes more for the eggplant and 5 to 6 minutes more for the onion. Transfer the eggplant to a cutting board and sprinkle with 1/4 tsp. kosher salt and 1/4 tsp. pepper. Transfer the onion to a large sheet of foil, stack the slices, wrap tightly, and let rest until residual heat has softened the onion, about 5 minutes.

Remove the skewers from the onion slices. Coarsely chop the eggplant and onion and combine in a medium bowl. Add the cream mixture and the Parmigiano; stir to combine. Taste and add salt and pepper as needed. Brush the bread slices on both sides with oil and grill until lightly golden brown, 30 seconds to 1 minute per side. Top each slice with a generous dollop of the eggplant mixture.

Wild Mushroom Toasts

These toasts are best slightly warm, so hold off on toasting the bread until just before serving. You can use cremini mushrooms if you can’t find the exotic varieties listed below.

• 1 lb. wild mushrooms, such as chanterelles, maitakes, hedgehogs, or morels
• 2 Tbs. unsalted butter
• 2 Tbs. extra-virgin olive oil; more as needed
• Kosher salt
• 2 medium shallots, finely chopped (about 1/4 cup)
• 2 tsp. chopped fresh thyme
• 1/2 cup crème fraîche (about 4 oz.)
• 1 Tbs. chopped fresh flat-leaf parsley
• Freshly ground black pepper
• 18 slices baguette (cut 1/4 to 1/2 inch thick)
• 1/4 cup freshly grated Parmigiano-Reggiano

Gently clean the mushrooms with a damp cloth or a paring knife to remove any dirt or dark spots. Cut off any tough stems. If the mushrooms appear muddy, quickly dip them into a large basin of water and drain. Leave small, bite-size mushrooms whole; quarter or halve larger mushrooms.

Melt 1 Tbs. of the butter together with 1 Tbs. of the oil in a 10-inch straight-sided sauté pan over medium-high heat. Add the mushrooms and a generous pinch of salt, and cook, stirring frequently, until any liquid has evaporated and the mushrooms are nicely browned, 5 to 8 minutes. (If the mushrooms are dry and the pan begins to scorch, add a drizzle of olive oil.) Remove the pan from the heat and transfer the mushrooms to a cutting board. Let them cool slightly and chop them coarsely.

Return the pan to the stovetop over medium heat and add the remaining 1 Tbs. butter and 1 Tbs. oil. When the butter has melted, add the shallots, thyme, and a pinch of salt. Cook, stirring, until the shallots are tender and lightly golden, about 3 minutes. Return the mushrooms to the pan, stir in the crème fraîche (if you’re making this ahead, see the note below), and cook, stirring, to coat the mushrooms with the crème fraîche. Stir in the parsley and season with several grinds of pepper. Season with more salt and pepper to taste. Remove from the heat and hold in a warm spot.

Shortly before serving, position an oven rack about 6 inches from the broiler element and heat the broiler to high. Arrange the bread slices on a baking sheet and brush them with olive oil. Broil until the bread is golden, 1 to 2 minutes. Flip and toast the other side, about 1 minute. Spread the warm mush­room mixture on the toasts, sprinkle some of the Parmigiano-Reggiano on top, and serve.