They’re everywhere: cookies, candies, and more cookies – an avalanche of cookie walks, cookie exchanges, tins of gift cookies. Same old, same old.

Don’t get me wrong, I love cookies, and I’ll make and eat my fair share during the holidays.

But when it comes to giving food gifts, I like to do something different – something savory, but still festive.

Below are some of my favorites. I use florists’ cellophane bags and half-pint canning jars for the onion marmalade and cranberry chutney.

RealCuisine Recipe

Asiago toasts

These long thin toasts look and taste sophisticated, but they’re easy and inexpensive to make. Give them by themselves, or with a wedge of good cheese (the Corkscrew has the best selection locally) and a bottle of wine.

Gift tag suggestion: Asiago toasts are great with soups and salads, as an accompaniment to cheese, or just to munch on.

1 day-old baguette

extra-virgin olive oil

1 ½-2 cups freshly grated aged Asiago cheese

Preheat the oven to 350° F.

Slice the baguette on a sharp diagonal into very thin long slices (1/8-inch to ¼-inch thick).

Brush the bread as lightly as possible on both sides with the oil. Place on a baking sheet. Sprinkle the bread slices evenly with the cheese. Bake for 10-15 minutes or until lightly browned and crisp.

RealCuisine Recipe

Caramelized onion marmalade

Caramelized onions are incredibly unctuous, with a rich mouth feel that belies the small amount of oil used. They are so delicious and have so many uses that I try to always keep some in my refrigerator. The only preparation that takes much time is slicing the onions. If making multiple recipes, you may need to use two skillets.

Gift tag suggestion: This onion marmalade has many uses: mixed with a little olive oil for a salad dressing, on sandwiches, as a topping for pizza and bruschetta (it’s especially good with blue cheese) or as a garnish for pork chops or steak. Keep refrigerated.

1 very large red onion (1–1 ½ lb)

1 T. olive oil

1/2 tsp. dried thyme leaves (do not use ground)

2 T. tawny port or medium dry sherry such as Amontadillo or Dry Sack, optional

1 T. red wine or sherry vinegar freshly ground pepper to taste

Cut the onion in half lengthwise, and then into quarters. Slice about ¼-inch thick. Heat the oil in a heavy skillet over medium high heat and add the onion. Toss to combine, then add the thyme, the port or sherry and the vinegar. Cover and sweat the onion until softened. Remove the lid and turn the heat to low. Continue to cook, stirring occasionally, until the onion is deeply caramelized and the mixture is thick and almost gooey. Cool.

Makes about 1 cup.