Cream Cheese

This recipe works equally well with other cheeses: Try a mild fontina or Comté in place of the Gruyère.

Instead of raw shallots, try using the same quantity of roasted shallots. Remove the skins and slice into thirds. Unbaked empanadas can be frozen up to 3 weeks; without thawing, bake in a 375°F oven for about 30 minutes. Baked empanadas can be refrigerated up to 1 day or frozen up to 2 weeks; reheat in a 350°F oven for 15 to 20 minutes.

Make all three flavored balls, or prepare just one or two, adjusting the ingredients accordingly.

Terrific all by itself, this lemon cream is even more delicious with a double dose of raspberries, plus gingersnaps and lemon zest.

By roasting bell peppers instead of using the bottled roasted variety, you will cut a lot of sodium from these crostini, or “little toasts.” For an attractive presentation, arrange the hors d’oeuvres in a pinwheel design on a serving platter.