1 (14 oz) can artichoke hearts, drained and chopped
1 cup light mayonnaise
1 (4.5 oz) can chopped green chilies, drained
1 cup grated parmesan cheese
2 minced garlic cloves
40 baguette slices, toasted

STIR together first five ingredients.  Spread 1 Tbsp. mixture on each bread slice and place on un-greased baking sheets.

BAKE at 400 degrees for 3 to 5 minutes or until thoroughly heated.   Serve immediately.

YIELD about 3 ½ dozen

We had this at a cute little Tapas Bistro and loved it.  The Bistro is no longer there so we experimented and came up with the following:  

FOR THE POLENTA

1 cup fine corn meal

4 c. water

1 1/2 tsp. salt

FOR THE SAIUCE

6 Tbsp. butter

6 Tbsp. flour

2 cups half and half

1 cup milk

3/4 cup crumbled bleu cheese

3/4 tsp. salt

THE GARNISH

1/2 cup caramelized onions

1/4 cup fresh basil chiffonade

Make polenta by cooking  cornmeal salt and water, whisking constantly, until thickened and no longer grainy.  Pour into a  8" X 8" glass dish which has been buttered.  Chill.  Cut into 9 squares and cut each square diagonally to form triangles.  Dip in flour and saute in hot oil (part butter) until lightly browned.

To make sauce, heat together flour and butter until flour is cooked but not browned.  Add half and half and milk.  Whisk until thickened  and free  of lumps. Whisk in salt and cheese.

For each (generous) serving, stand four pieces of polenta, point side up,  in a dish with sides  such as a pasta bowl.  Cover with sauce.  Sprinkle onions and basil over and serve to lucky eaters.

Tip:  This recipe has a lot of steps.  To make it easier, make a large batch of caramelized onions in advance and freeze in small containers.  Very handy for many dishes and freeze well.

2 c. shredded Swiss cheese
2 c. Mayonnaise
2 8 oz. packages cream cheese
1 large sweet onion finely chopped
1 round loaf of bread (white is good)

Bring the cheeses to room temperature.  “Moosh” together with the mayonnaise and then add the onion.  Hollow the bread saving the pieces for dipping.  Place cheese onion mixture in loaf and bake at 350 for about 1 1/2 hours or until golden and bubbly. (very important to cook long enough)  You may cover with foil for first hour to prevent bread over-browning.  Serve warm.

1 8 oz. package cream cheese, softened
1/3 cup chopped green stuffed olives
¼ cup chopped black olives
1 tbsp. instant minced onion
¼ tsp. Tabasco sauce
¾ cup to 1 cup chopped fresh parsley

In medium mixing bowl, combine cream cheese, olives, onion and Tabasco sauce.  Mix thoroughly.  Set cheese mixture in refrigerator about 15 minutes to chill slightly for easier handling.  Shape into ball.  Roll in chopped parsley to coat well.  Return to refrigerator for 15 to 20 minutes or until serving time. Serve with crackers or chips.

Nonni's Panetini (garlic parmesan) oven baked Italian toasts
Cream cheese
Sun dried tomatoes (packed in olive oil and drained)

Spread cream cheese on toast, then top each one with a piece or two of sun-dried tomato. That's it.
Delicious!