One 14-ounce can diced tomatoes, drained,
1/4 cup of the juices reserved
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon white wine vinegar
1 teaspoon chopped thyme
1 small shallot, minced
1 garlic clove, minced
2 tablespoons coarsely chopped
flat-leaf parsley
Pinch of crushed red pepper
Salt and freshly ground pepper
1/2 cup prepared hummus
4 pocketless pita breads
1/2 cup thinly sliced chorizo (2 ounces)
1/2 pound shelled and deveined raw
medium shrimp, halved lengthwise
1/4 pound Manchego cheese, shredded (1 cup)

Preheat the oven to 500 degrees F and position a rack in the center. In a medium bowl, mix the drained tomatoes and their reserved juices with the olive oil, honey, vinegar, thyme, shallot, garlic, parsley and crushed red pepper; season with salt and pepper.
Spread the hummus on the pita breads and top with the chorizo, shrimp
and Manchego. Bake directly on the oven rack for about 4 minutes, or
until the shrimp are cooked and the cheese is melted. Transfer the shrimp
and chorizo flatbreads to a work surface. Using a slotted spoon, top with
the tomato dressing. Quarter the flatbreads and serve at once.

Nonstick vegetable oil spray
1 pound chicken livers, trimmed
1 cup canned low-salt chicken broth
1 small onion, thinly sliced
1 cup (2 sticks) unsalted butter,
room temperature
[rendered chicken fat, if
available, is preferable]
1 tablespoon Cognac
1 1/4 teaspoons salt
1 cup dry red wine
3/4 cup dried black Mission figs
1/2 cup chopped toasted walnuts
Fresh chives (for garnish)
Red leaf lettuce (for garnish)
1 French-bread baguette, sliced, toasted

Spray 3-cup soufflé dish or terrine with vegetable oil spray. Line
dish with plastic wrap; spray plastic. Combine chicken livers, broth
and onion in medium saucepan. Bring to boil. Cover and simmer
until livers are cooked through, stirring occasionally, about
12 minutes.
Drain cooking liquid; transfer chicken livers and onion to processor.
Add butter, Cognac and salt to processor. Puree until smooth. Trans-
fer to prepared dish. Cover and refrigerate until firm, at least 4 hours.
Bring wine to simmer in small saucepan. Remove from heat. Add
figs. Let stand until figs soften, about 15 minutes. Drain wine. Quarter
figs. (Pâté and figs can be prepared 1 day ahead. Keep the pâté
refrigerated. Transfer figs to small bowl; cover and refrigerate.)
Unmold pâté onto platter. Press walnuts onto sides of pâté. Garnish
top with chives and some figs. Arrange lettuce on platter with pâté.
Place remaining figs atop lettuce. Serve with toasts.
Makes 10 to 12 servings.

8 ounces cream cheese, softened
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 tablespoon chopped parsley
1/2 medium red onion, minced
4 to 6 dashes of hot sauce
1/4 cup minced chives
1/2 pound skinless, boneless smoked bluefish, flaked
[or substitute the smoked fish of your choice]
Toasts or crackers, for serving

In a bowl, blend the cream cheese with the Worcestershire sauce, lemon juice, parsley, onion, hot sauce and half of the chives. Fold the smoked bluefish into the cream cheese mixture. Sprinkle the remaining chives on
top and serve with toasts.

1 pound lump crab, picked over
1/4 cup mayonnaise
1/4 cup crème fraîche
2 tablespoons chopped flat-leaf parsley
2 tablespoons snipped chives
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice
1/4 pound Manchego cheese, shredded (1 cup)
One 9-ounce jar piquillo peppers, drained
and cut into strips

Preheat the broiler. In a bowl, combine the crab, mayonnaise, crème
fraîche, parsley, chives, mustard, lemon juice and 3/4 cup of the Man-
chego. Spread in an 8-by-11-inch baking dish. Top with the piquillos
and sprinkle with the remaining Manchego. Broil for 5 minutes, or
until the cheese is melted and the dip is heated through.
Serve hot with crusty bread or crostini.

1/4 cup plus 2 tablespoons extra-virgin olive oil
3 garlic cloves, very finely chopped
1 teaspoon finely chopped sage
1/2 teaspoon finely chopped rosemary
Two 19-ounce cans cannellini beans, drained
2 tablespoons water
Salt
Cayenne pepper
Pita chips, for serving

In a medium skillet, heat 1/4 cup of the olive oil until shimmering. Add
the garlic, sage and rosemary and cook over moderately high heat, stir-
ring, until fragrant and the garlic is just beginning to brown, about 1
minute. Add the beans and toss to coat.
Transfer the cannellini beans to a food processor. Add the water, season
with salt and cayenne and process to a fairly smooth puree. Transfer the
dip to a small serving bowl, drizzle the remaining 2 tablespoons of olive
oil on top and serve with pita chips.