Ingredients:

1-1/2 pounds - Roma tomatoes
1 tablespoon - Minced garlic
4 tablespoons - Extra virgin olive oil
1/4 teaspoon - Salt
6-ounces - Goat cheese
1 to 2 bunches - Fresh basil leaves
1 each - French bread baguette or prepackaged baked toasts

Directions:

Slice the tomatoes crosswise into 1/2" thick rounds. Toss with garlic, olive oil and salt. Line a baking tray with "release" foil. Spread tomatoes in a single layer on the pan. Bake at 300 degrees for approximately 1 1/2 hours or until they have reduced in size and intensified in color --- let cool. Remove from pan and place in a plastic container. Keep refrigerated.

If using the fresh bread, slice into 1/2" thick slices and place in a single layer on a baking pan. Bake at 400 degrees just until golden brown. Cool and store in a covered container.

To serve, spread each toast with softened goat cheese, top with tomato slices and garnish with a fresh basil leaf.

Ingredients:

1 pound - Fresh asparagus spears
1 pound - Black Forest ham, very thinly sliced, but not shaved
3/4 cup - Mayonnaise
1/4 cup - Dijon mustard

1/2 teaspoon - Dried dill weed

1/2 teaspoon - Dried tarragon

1 tablespoon - Fresh lemon juice

Directions:

Trim the tough ends of the asparagus spears. Wash and lay flat in a glass baking pan. Sprinkle with a small amount of water and cover with wax paper or plastic wrap. Microwave on high two to three minutes or just until crisp tender. Immediately, plunge into ice water for five minutes. Drain and dry with a paper towel. Wrap each asparagus spear with a slice of ham, keeping the green tips exposed. Place in a covered plastic container and refrigerate.

Dipping Sauce:

Combine the mayonnaise, mustard, herbs and lemon juice in a small bowl. Cover and refrigerate.