Toast

For hearty appetites allow 1 pound of filet for each guest. Be sure to get whole, not sliced, filet. Ask the butcher to lard the filets for you, or if you have a larding needle you can do it yourself.

This Welsh dish is also called "rabbit." The name rabbit may be traceable to the fact that the Welsh, who live in prime dairy land, were as fond of melted cheese as they were of rabbit. "Rarebit" may have been a later gentrification of the word, or a reference to the texture of this rare (soft) dish. Either way, it is excellent served in bite-size pieces for a party.

A delicious dessert version of a favorite New Orleans breakfast dish. Pain perdu translates as "lost bread," but you'll find that this is simply a type of French toast.

Ruthie, Sara's chocolate-loving daughter, is a great fan of this recipe. Active time: 45 min Start to finish: 45 min

This recipe can be prepared in 45 minutes or less.

In France, tartines are slices of bread topped with butter and sometimes cheese, honey, or other spreads. Here that simple idea is turned into a sophisticated appetizer when the bread is brushed with chive oil and topped with smoked salmon and goat cheese.

Originally from Catalonia, a region in northern Spain that surrounds the city of Barcelona, this appetizer is now found all over the country. If not serving immediately, pass the toppings on the side so that the bread doesn't get soggy.

Active time: 15 minutes Start to finish: 1 1/4 hours

Active time: 45 min Start to finish: 45 min

Can be prepared in 45 minutes or less.

Although most bruschetta are savory, this sweet bruschetta is perfect for breakfast or dessert. Can be prepared in 45 minutes or less.