I realized in the last season I had some sumptuous restaurant dining experiences. I also realized (not to whine, of course) that I invariably feel a bit left out when the pre-dinner bread comes to the table and because I am gluten-intolerant, all I can do is smile wistfully as I pass the bread-basket.So, I baked some baguettes and made some amazing toppings as the appetizer course for a dinner last week. There was white bean mash (cannellini beans, garlic, olive oil and lemon), green olive and artichoke tapenade (recipe below), and of course butter. Another favorite is lox, cream …