Caramelized onion and goat cheese:
Heat some olive oil + butter. Add two large thinly sliced onions, salt, a pinch of sugar and caramelize - about 25 mins. Add a pinch of dried thyme.
Take the goat cheese out of the fridge to soften for half an hour.
Thaw store bought puff pastry as per instructions on the pack. Dock with fork. Cut into small bit sized pieces. Bake as per instructions (usually at 450 for 15 mins). break the top with the back of a spoon to make space for filling. top with a small amount of goat cheese, followed by the onion topping. Serve.
I used TJ's ready cooked polenta. Slice it thin and fry on both sides in some olive oil. Top with a combinations of chopped capers, green olives, sun dried tomatoes, feta, red chilli flakes, parsley and oregano. Serve.
Pesto Flat bread:
Take a big lavash bread. Spread two big spoonfull of pesto. Add some caramelized mushrooms sparsely, spread mozzarella (key is to not overdo any of the three things). Bake in a 400 degree oven for 7-8 mins. Cut into small squares and serve hot.
Pita chips, Hummus, white bean dip:
Cut the pita bread into small triangles (8-12). Mix olive oil, salt, pepper, cayenne pepper, paprika, roasted cumin powder, corriander powder, dried oregano. Coat the oil on the breada nd bake in a 425 over for about 25 mins. Make sure to spread the chips without overlapping on the tray, and turn all of them once during baking. Remove when turning slightly brown on the edges and cool. Store in an airtight container.
For Hummus: blend together cooked garbanzo beans, salt, pepper, garlic, olive oil, lime juice and some tahini paste or almond butter. Add water if necessary to make a nice paste. Serve in a bowl, sprinkle some paprika and drizzle olive oil to prevent drying.
For White bean dip : Same as above, use cenelloni beans, and omit the tahini/almond butter.
Both the dips can be made without garlic if desired.