This party-approved recipe combines two beloved appetizers — spinach artichoke dip and crostini — into one bite-sized savory ...

Kyle Taylor of North Shore Private Dining is sharing his recipe for a perfect starter to serve at spring and summer gatherings: A crostini with basil chevre and olive tapenade. He starts with a Vienna ...

Place on platter covered with parchment paper. Pat balls down into a coin shape and refrigerate. For Crostini: Heat oven to 350 degrees. Melt butter. Slice baguette into 1/4-inch thick slices and use ...

Few things scream comfort more than grilled cheese and tomato soup, and chef-author and “The Bear” star Matty Matheson knows this. It’s why in his cookbook “Soups, Salads, Sandwiches” he’s serving up ...

1. In a food processor, combine basil and pine nuts. Pulse a few times to chop the basil and nuts. Add garlic and Parmesan cheese, continuing to pulse until combined. Add the olive oil in a steady, ...