Peel and thinly slice the onions. Heat olive oil in a pan over medium-low heat and add the sliced onions. Cook, stirring occasionally, for about 20–25 minutes, until the onions are golden brown and caramelized. Season with salt, pepper, and thyme. Let cool slightly.

Prepare the cheese filling

In a bowl, mix the goat cheese and cream cheese until smooth and creamy.

Assemble the tartlets

Preheat oven to 350°F (175°C). Place the phyllo shells on a baking sheet. Fill each shell with about 1 teaspoon of the cheese mixture, then top with a small spoonful of caramelized onions.

Bake

Bake the assembled tartlets for 8–10 minutes, or until the filling is warmed through and the shells are crisp. Serve warm or at room temperature.

Smoked Salmon Cucumber Bites

Prepare cucumber bases

Wash the cucumber and slice into 1/2-inch thick rounds. Use a melon baller or small spoon to scoop a small well into the top of each slice without cutting through.

Make cream cheese mixture

In a bowl, combine cream cheese, lemon juice, chopped dill, and black pepper. Mix until smooth.

Assemble bites

Using a piping bag or spoon, fill each cucumber well with the cream cheese mixture. Top each with a small piece of smoked salmon and a couple of capers. Serve chilled.

Mini Caprese Skewers

Assemble skewers

On each toothpick or mini skewer, thread one cherry tomato, one basil leaf (folded if large), and one mini mozzarella ball.

Season and garnish

Arrange the skewers on a serving platter. Drizzle with olive oil and balsamic glaze. Sprinkle with salt and pepper. Serve immediately or chill until ready to serve.