This convenient and colorful party classic from Linda Austin in Lake Hopatcong, New Jersey, can be made several days in advance. In fact, it actually tastes better if prepared ahead so all the fresh flavors can blend together. Best served at room temperature with a crusty loaf of toasted French bread or your favorite crackers.
This appealing appetizer takes classic bruschetta to new heights. Instead of olive oil, these savory treats are spread with reduced-fat cream cheese, then topped with tomato, green onion and ripe olives.—Michelle Wentz, Fort Polk, Louisiana
Dijon mustard, mayonnaise and oregano make a savory spread for chopped tomatoes, garlic and fresh basil in this fun twist on a favorite appetizer. This grilled bruschetta gets rave reviews every time I serve it. —Mary Nafis, Chino, California
"I always like to try bruschetta when we're eating out at a restaurant to see how it compares to my recipe-- and I haven't found one that's better yet!" writes Vicki Thompson of Bristol, New Brunswick. "It's a hit when i serve it to company or take it to potlucks and other gatherings."
For a unique take on crostini, these hearty appetizers are great for tailgating and other casual parties. Everyone enjoys these spicy, sweet and salty bites, which makes the recipe even more special to me.—Randy Cartwright, Linden, Wisconsin
This pretty bruschetta packs plenty of fresh flavor and gets a hint of heat from jalapeno pepper. It’s perfect for a casual buffet table when tomatoes are at their summer best. Del Mason of Martensville, Saskatchewan shares the recipe.
One word describes this summer appetizer..."wonderful"! The crispy exterior of the tender eggplant slices and the robust taste of tomato and basil topping create a dynamic flavor duo. It's delicious served chilled or at room temperature.
"Another first place finish is my Cruisin’ Crostini. These tasty rounds are like bruschetta, but much easier. People always seem to savor the pretty red tomatoes and melted cheese," shares Amber Kimmich from Powhatan, Virginia.
For a light bite, Elaine Sweet created these pretty appetizers. “I really like asparagus, so I’m always trying it in different things,” says the Dallas, Texas reader. "This is a delicious twist on traditional bruschetta."
To make this easy appetizer, I halve a loaf of Italian bread, then top it with a blend of fresh basil, oregano, garlic and red peppers, tomatoes and cheeses. It's hard to eat just one slice!
—Josephine Devereaux Piro of Easton, Pennsylvania