We love the breadsticks we get at our local pizza parlor when they're hot and gooey right from the oven. Now I can get that same wonderful goody, but I never have to leave the house. —Heather Bates, Athens, Maine
A flavorful combination of herbs makes this cheese-topped loaf a welcome addition to most any menu. In fact, we couldn't believe how light the buttery slices were when compared to frozen breads found in the grocery store.
“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
Zippy jalapeno, tart lime juice and garden-fresh cucumbers take center stage in this chunky salsa from Sandy Lee of Choctaw, Oklahoma. "I always have more cucumbers than I can use, so I created this recipe," she says. "It complements just about anything."
These mini pies are ideal for nibbling at holiday parties. If ground beef isn't your preference, change up the flavor with ground lamb and a teaspoon of dried rosemary instead. —Suzanne Banfield, Basking Ridge, New Jersey
For a winning appetizer, serve crispy phyllo cups filled with taco-seasoned ground beef and zesty shredded cheese. The handheld munchies are sure to be named MVP of the menu.—Roseann Weston, Philipsburg, Pennsylvania