A recent food fixation in the form of a simple tartine, composed of hearty whole-wheat toast slathered with creamy hummus, sun-dried tomatoes, and fresh pea shoots, inspired today's creation. This fast and easy option saw me through breakfasts, snack hours, and lunches aplenty but wasn't exactly the sort of food one would serve to company. How, I mused, could I transform this satisfying snack into an elegant appetizer?
A simple swap of a seeded baguette for sandwich bread makes these diminutive bites visually enticing, bite-size, and party-friendly. Chances are, I won't abandon this perfect storm of creamy, crisp, and candy-sweet sun-dried tomatoes in its large-scale iteration any time soon, but I will embrace its entertaining-friendly turn in addition. Get the easy recipe, and follow suit.
Late Spring and early Summer aren't just ripe for 
Peas have just started to come into season here, which probably means there are plenty of parts of the country where they aren't quite at their peak. But even if you haven't spotted firm peas in their pods thus far, be on the lookout for pea shoots, a precursor to the coveted Spring vegetable. Tender pea shoots are the leaves of the pea plant, and taste best when they've been sautéed until slightly wilted. Use bacon to add richness and smoky flavor, then top with succulent, shell-on shrimp. For the recipe, 