Jalapeno-cheese stuffed baguette
STIR 250g cream cheese (at room temperature) with 1/2 cup grated parmesan in a medium bowl until combined. Stir in 1/3 cup chopped roasted red peppers and 1 tbsp chopped pickled jalapenos. Trim ends off 4 oblong dinner rolls. Insert a serrated knife into centre of each roll and cut a circle, leaving 1/4 in. of bread on the sides. Use the handle of a spoon to remove the soft bread in the centres.
SCOOP cream cheese mixture into centres, filling each roll. Keep leftover filling for another use. Wrap rolls with plastic wrap and refrigerate at least an hour.
TO SERVE, remove wrap and cut rolls into rounds.
Raspberry-peach moscato sparkler
MUDDLE 2 170-g containers of raspberries in a large pitcher. Slice 3 peaches into thin wedges and add to berries along with a 740-mL bottle of chilled moscato wine. Let fruit soak for 20 min. Stir in a 355-mL can each of chilled ginger ale and club soda just before serving. Top with ice.