By Dianne Bunis

The holidays are just around the corner! Bring cheer to the season with holiday entertaining that will impress friends and loved ones. This delicious appetizer is easy and quick to make, but everyone will think you were in the kitchen all day!

Onion, tomato and goat cheese petite tarts

1 package (15) baked mini fillo shells

2 tablespoons olive oil

1 teaspoon freshly ground black pepper

1 teaspoon cumin powder

1 teaspoon garlic powder

1/4 teaspoon sea salt

1/2 teaspoon turmeric

2 medium sweet onions, finely chopped

2 medium ripe tomatoes, finely chopped

1 tablespoon goat cheese, room temperature

1/2 cup baby arugula leaves

1 teaspoon olive oil

1 teaspoon balsamic vinegar

1. Preheat oven to 350°F.

2. Place empty shells on a baking sheet and bake for 3 minutes, allow to cool before filling.

3. In a small bowl, whisk together 1 teaspoon olive oil and vinegar, add arugula, toss to coat, set aside.

4. In a sauce pan over medium heat, drizzle 2 tablespoons olive oil, add freshly ground pepper, cumin powder, garlic powder, sea salt and turmeric, mix well. Add onions and cook until onions are translucent. Add tomatoes, cover pan and cook for about 3-4 minutes, stirring occasionally, until thickened.

5. Spoon a teaspoon of mixture into each shell, top with crumbled goat cheese, then arugula mixture.

Correction: Hello Dolly bar cookies, published last week, should be baked in a 9-by-13-inch pan.