Mushroom Olive Bruschetta
After experimenting with different ingredients and flavor combinations, I came up with this variation on traditional tomato-based bruschetta. I've also used this recipe as a stuffing for chicken breast, and sometimes will add a little feta cheese. You can make it ahead of time and keep it in the refrigerator, but be sure to bring it to room temperature before serving—that's how it tastes best! —Colleen Blasetti, Palm Coast, Florida
Hearty Tomato-Olive Penne
Who needs meat when you have a pasta dish loaded with tomatoes, olives and Havarti cheese? I often assemble it...
