While shortbread is most often served as a sweet, this clever version transforms it into a savory biscuit that's richly flavored with tomato paste, Parmigiano-Reggiano cheese and fresh thyme. While they're fantastic with the olive gremolata in this recipe, they're also delicious on their own. Slideshow: Make-Ahead Hors d'Oeuvre Recipes
The shortbread-dough log can be frozen for up to 2 weeks; thaw slightly before slicing. The baked shortbreads can be stored in an airtight container for up to 2 days. The gremolata can be refrigerated for up to 2 days; bring to room temperature before serving.