I have an abundance of these little jewels. The best thing is to cut them in half, toss them with salt and pepper, chopped fresh oregano or thyme, a little minced garlic and a generous amount of olive oil. Lay them on a cookie sheet, cut side up then roast for about 30 minutes or so. Put a few of these on top of a piece of toasted ciabatta or french bread that has been slathered with fresh pesto. Oh, my gosh, absolutely wonderful!