Gorgonzola, Tuna, and Orange Assorted Appetizers

For the Gorgonzola hearts: Thaw the puff pastry on a kitchen towel. From 2 sheets, cut out 8 heart floors. On the other 2 sheets, place the butter and set the remaining sheets on top of the butter. Roll out to twice its size. Cut out 8 hearts, that are the same size as the other 8 hearts. Cut out the center with a slightly smaller cutter, so that just an outline remains. Brush the edges of the whole hearts with egg white. Place the heart outline on top of the other hearts. Place the hearts on a cold, parchment-lined baking tray. Bake in a preheated oven at 200°C (approximately 400°F) for about 8-10 minutes. Brush with egg yolk and continue to bake until golden brown. Remove and let cool briefly.

Mash Gorgonzola with a fork until smooth. Beat with the cream. Season with salt and pepper. Transfer into a piping bag with a small star tip. Pipe three stars into each heart.

For the tuna toast triangles: Toast the bread. Cut into triangles. Drain the tuna. Pick apart with a fork. Blend with mayonnaise until smooth. Season with salt and pepper. Spread the tuna mixture onto the triangles. Garnish with chives and arugula leave. Zest the lime in thick strips and place on top of each toast.

For the orange muffins: Mix the flour, baking powder, vanilla sugar and salt in a mixing bowl.

Beat the softened butter with sugar until creamy. Stir in the orange zest, eggs, and yogurt. Pour the batter into the flour mixture and stir until just combined.

Grease a muffin pan and line with paper liners.

Scoop 2 heaping tablespoons into the each muffin well. Bake in a preheated oven at 180°C (approximately 350°F). Bake for about 25 minutes. Let the muffins cool for about 5 minutes in the pan. Carefully remove from the pan and let cool completely.