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1 cup Feta Cheese Dip (page___), room temperature

1/4 cup drained and chopped sun-dried tomatoes or 2 large vine-ripened tomatoes, diced

10 pitted Kalamata olives, sliced

Canapés

If using fresh tomatoes, season with sea salt and pepper; let drain for several minutes. Spread canapés with a thin layer of feta cheese spread. Place tomatoes on top and garnish with an olive slice.

I love the earthiness of this combination. There is a great contrast in texture: the spinach gives a crunchy texture to the velvety smooth texture of Portobello mushrooms and goat cheese. The nuttiness of walnut oil also complements the Portobello mushrooms, but olive oil is equally as pleasing.You can use the aid of cookie cutters to cut the polenta into desired shapes!