‘Tis the season for getting together with loved ones, but it can be challenging to find time for making those potluck dishes to take along. This week, we feature easy-to-make pupu for those who are on the go. Prepare these dishes in advance and heat up before the party.

ANTIPASTO BREAD

1/3 cup pitted Greek olives, chopped
1/4 cup marinated quartered artichoke hearts, drained and chopped
1/4 cup julienne oil-packed sun-dried tomatoes
2 tablespoons plus 2 teaspoons grated Parmesan cheese, divided
3 tablespoons olive oil, divided
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 (11-ounce) tube refrigerated crusty French loaf (available in refrigerator section of supermarkets)
6 thin slices prosciutto
4 slices Provolone cheese
3/4 cup julienne roasted sweet red peppers

Preheat oven to 350 degrees. Coat half-sheet baking pan with nonstick cooking spray.

In small bowl, toss to combine olives, artichokes, tomatoes, 2 tablespoons Parmesan, 2 tablespoons oil and basil.

On lightly floured surface, carefully unroll French loaf dough; roll into a 15-by-10-inch rectangle. Transfer to baking pan. Layer prosciutto, cheese and red peppers lengthwise down center third of rectangle.

Top with olive mixture. On each long side, cut 10 strips about 3-1/2 inches into the center. Starting at one end, fold alternating strips at an angle across filling, pinching ends to seal. Brush with remaining oil and sprinkle with remaining Parmesan. Bake 30-35 minutes or until golden brown. Let stand 10 minutes before cutting. Serve warm. Serves 12.

Approximate nutritional information, per serving: 170 calories, 9 g fat, 3 g saturated fat, 15 mg cholesterol, 500 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g sugar, 8 g protein

ALMOND-BACON CROSTINI

1 (1-pound) loaf French bread baguette, cut into 36 slices
2 cups (8-ounces) shredded Monterey Jack cheese
2/3 cup mayonnaise
1/2 cup sliced almonds, toasted
6 bacon strips, cooked and crumbled
1 green onion, chopped
Dash salt
Additional toasted almonds (optional)

Preheat oven to 400 degrees. Place bread on ungreased baking sheet. Bake 8-9 minutes or until lightly browned.

Meanwhile, in large bowl, combine cheese, mayonnaise, almonds, bacon, green onion and salt. Spread over each slice of bread.

Bake 7-8 minutes or until cheese is melted. Sprinkle with almonds if using. Serve warm. Makes 3 dozen crostini.

Approximate nutritional information, per crostini (not including additional almonds): 110 calories, 7 g fat, 2 g saturated fat, 10 mg cholesterol, 200 mg sodium, 8 g carbohydrate, 1 g fiber, no sugar, 4 g protein

CARAMELIZED ONIONS, BACON AND APPLE TARTS

2-1/2 tablespoons unsalted butter, divided
2 tablespoons olive oil
2 large Maui onions, sliced
1 large apple, peeled, cored and finely chopped
1 tablespoon packed brown sugar
4 strips hickory smoked bacon, chopped
1/4 teaspoon salt
26 miniature phyllo shells, prepared according to package directions (available in freezer section of supermarkets)
1/4 cup crumbled Gorgonzola cheese

In large nonstick skillet, heat 2 tablespoons butter and olive oil over medium-low heat. Add onions, cover, and cook 30 minutes, stirring every 10 minutes. Remove lid and cook an additional 10 minutes or until caramelized.

While onions are cooking, in small frying pan over medium heat, add chopped apples, remaining butter, and brown sugar; saute 10-12 minutes, or until apples are softened and lightly browned; set aside.

Wipe pan clean and over medium heat, saute bacon 5-7 minutes or until crisp, stirring occasionally. Drain on paper towels.

In small bowl, combine onions, apples, bacon and salt; mix well.

Evenly distribute mixture among miniature phyllo shells. Top with crumbled gorgonzola. Serves 13.

Approximate nutritional information, per serving: 120 calories, 7 g fat, 2.5 g saturated fat, 10 mg cholesterol, 200 mg sodium, 12 g carbohydrate, 1 g fiber, 5 g sugar, 3 g protein