Spreads

Classic French tapenade is a spread of black olives, capers and anchovies, among other ingredients. This version has green olives instead of black.

My mother is a member of a club that meets during the months of July and August on Martha's Vineyard, where we have summered for more than thirty-five years. One season the members compiled a souvenir cookbook, and my mother contributed her recipe for a deviled ham spread that she makes from leftover ham. Like deviled eggs, it's devilishly simple and satanically good. It can be spread on pieces of celery or toast points. Those who do not want to use ham can substitute smoked chicken or smoked turkey. Can be prepared in 45 minutes or less.

A seafood spread such as this one—especially when paired with crisp benne-seed (sesame-seed) wafers—has long been a popular cocktail nibble in South Carolina's Low Country.

This recipe can be prepared in 45 minutes or less.

Here's a delicious twist on the classic olive tapenade from Provence. This recipe would also be good with toasted pine nuts in place of walnuts. If there's any leftover tapenade, serve it with chicken, pork, or lamb.

Great served with grilled lamb, steak or any Mediterranean-style menu.

"Einstein Bros. Bagels in Coon Rapids, Minnesota, sells a feta-pine nut spread that I would like to make," says Clarissa Gaasch of Andover, Minnesota. "I'm thinking it would be as good on crackers as it is on bagels."

The Provençal specialty known as brandade is typically made with salt cod. Serve this vegetarian version as a main course topped with a poached egg. It's also great as a side dish or spread on toasts for an appetizer.

(Provençal Anchovy Vegetable Spread) Can be prepared in 45 minutes or less.

This jam has a good, concentrated flavor: The only liquid comes from the rhubarb and berries interacting with sugar and lemon juice. The quick-to-prepare jam also makes a nice filling for tarts.

This recipe is likely to work well with other cane berries such as blackberries and marionberries.

Serve this lowfat dip with healthy dippers, such as Armenian cracker bread, sliced red bell pepper, carrot sticks and cauliflower and broccoli florets.

Similar to the whipped feta spread at Papagus Greek Taverna in Chicago.

Davina uses this olive paste as a pizza topping, as a flavor pickup for purchased pasta sauces and as a spread for baguette slices.