The topping for this simple Fresh Tomato Bruschetta appetizer can be put together ahead of time and refrigerated. We also love it on top of grilled chicken sandwiches, hamburgers and homemade pizza. —Samantha Cass, Swartz Creek, Michigan
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
"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."
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.
“It’s easy to double this great recipe for a crowd. You can make the tomato topping ahead, or keep it simple and serve it as a dip for the French bread slices.” —Marie Cosenza, Cortlandt Manor, New York
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."
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
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.