These first three make one serving:

Spread 1 tablespoon pesto and top with 1/2 hard-cooked egg, sliced.

Spread 1 tablespoon fig jam. Top with 1 ounce sliced gruyere cheese, and 1/8 cup baby arugula.


Spread 1/2 tablespoon butter at room temperature. Top with 1 tablespoon chopped cornichons and 1 ounce thinly sliced salami.

These make more than one, but I don't know how many. The recipe says to serve them on toasted baguette slices.

Combine 3/4 cup chopped, rinsed pitted olives, 1/2 cup arugula, and 1/4 cup chopped, roasted pistachios. Add 2 tablespoons EVO and pepper. Garnish with flat leafed parsley.


Combine 1 cup diced roasted beets, 1-2 tablespoons minced preserved lemon, 2 tablespoons snipped chives, 3 tablespoons EVO, and salt and pepper to taste.


1/2 cup cherry tomatoes, quartered, combines with 1/2 cup shredded iceberg lettuce, 1 tablespoon snipped chives, 2 tablespoons mayonnaise, and salt and pepper. Serve with 5 strips of cooked bacon, cut in half to put on top.


Combine 3/4 cup chopped grilled zucchini with 3 tablespoons crumbled feta cheese, 2 tablespoons EVO, and salt and pepper. Serve with a little harissa paste.


Real Simple and Sunset