Make Ahead

Serve with Hummus Dip (recipe follows).

Instead of raw shallots, try using the same quantity of roasted shallots. Remove the skins and slice into thirds. Unbaked empanadas can be frozen up to 3 weeks; without thawing, bake in a 375°F oven for about 30 minutes. Baked empanadas can be refrigerated up to 1 day or frozen up to 2 weeks; reheat in a 350°F oven for 15 to 20 minutes.

This dish can be prepared several hours ahead and served chilled or at room temperature. Peel and slice the cucumbers just before serving.

Baked tarts can be frozen up to 3 weeks. Without thawing, reheat them in a 350°F oven for about 10 minutes. Instead of large tarts, you can make individual-size tartlets: Cut the pastry into eight 4-inch squares; bake for about 20 minutes.

The olives can be prepared three days ahead and refrigerated, covered. Bring to room temperature before serving.

Ciabatta, a long, flat Italian bread, is ideal for this recipe, but you could also use a rustic round loaf; instead of splitting it horizontally, cut 6 1 1/4-inch-thick slices. You can refrigerate leftover chimichurri in an airtight container for up to 2 days.

If using prepared horseradish, reduce the amount of lemon juice to 1 tablespoon.

You can use store-bought mayonnaise, if you like; skip step 1.

Make all three flavored balls, or prepare just one or two, adjusting the ingredients accordingly.