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
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.
I've made this recipe by toasting the bread on a grill at cookouts, but any way I serve it, I never have any leftovers. The bruschetta is sweet instead of savory as is often expected, and visitors enjoy that change. -Patricia Nieh of Portola Valley, California
In her Prattville, Alabama kitchen, Amy Hornbuckle bakes these yummy spinach balls without an ounce of guilt. That's because this recipe cut 72% of the cholesterol and 44% of the calories from the original version.