Ingredients

• 1 cup sliced frozen peaches
• 2 (1.9 oz) boxes frozen mini phyllo shells
• ½ cup crumbled Gorgonzola cheese
• ½ cup cooked bacon pieces
• ½ cup all-fruit peach spread
• ¼ cup smoked almonds

Steps

1. Thaw peaches following package instructions. Preheat oven to 375°F. Arrange shells on baking sheet.
2. Combine cheese and bacon. Fill each shell with about ½ teaspoon peach spread and about 1 teaspoon cheese mixture. Bake 7–8 minutes until cheese begins to soften. Meanwhile, chop peaches and almonds finely.
3. Remove shells from oven; top evenly with peaches and almonds. Serve.

Chef's Tip: Recipe is best when prepared fresh. Not a fan of Gorgonzola? Replace it with crumbled goat cheese or cubed Brie.

Ingredients

• 3 tablespoons sliced fresh green onions
• 0.5 oz fresh dill
• 1 lemon, for zest
• 8 oz smoked salmon cream cheese spread
• 1 cup sour cream
• 2 tablespoons prepared horseradish
• 1 (4 oz) package smoked salmon
• 24 woven wheat crackers

Steps

1. Slice green onions thinly, separate small dill fronds from main stems (¼ cup), and zest lemon (1 tablespoon). Place onions, lemon zest, cream cheese, sour cream, and horseradish in food processor bowl; process until smooth.
2. Transfer mixture to medium serving bowl; chop salmon finely, then stir gently into cheese mixture. Chill 10 minutes.
3. Place about 1 tablespoon cheese mixture onto each cracker; top with dill. Serve.

Ingredients

• 1 medium leek
• 8 oz Brie cheese
• 2 cloves garlic
• 4 oz fresh gourmet mushroom blend
• 2 links mild Italian chicken (or pork) sausage (6–8 oz total)
• ⅓ cup julienne-cut, sun-dried tomatoes
• ¼ cup heavy cream
• 1 Bakery baguette

Steps

1. Preheat oven to 375°F. Cut leek in quarters lengthwise and rinse well. Slice leek thinly, white part only (1 cup). Remove rind from Brie; cut cheese into small pieces.
2. Chop garlic finely and chop mushrooms coarsely. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Remove sausages from casings and place in pan (wash hands); brown 5–6 minutes, stirring to crumble meat, until no pink remains. Drain any fat.
3. Combine sausage, leeks, Brie, garlic, mushrooms, tomatoes, and heavy cream in 2-quart baking dish. Bake 20–22 minutes, stirring once halfway through, until bubbly and 165°F. Slice baguette. Serve fondue immediately with baguette slices.

Chef's Tip: Planning ahead? Prepare recipe though step 2, place prepped and cooled ingredients in airtight containers, and chill up to 3 days. Continue with step 3 when ready to serve.