Bruschetta

Try the topping on burgers or in quesadillas, too.

Breaking down the season's freshest tomatoes and piling them on sourdough toast creates a simple and flavorful first course.

The eggplant and garlic in this recipe are roasted until they are so soft, they create a spread that nearly melts into the crisp slices of baguette.

It's low in fat and high in lycopene (a potential cancer fighter). Dig in!

Bruschetta — a rustic Italian canapé — is the perfect vehicle for the robust flavors of late summer. Serve these topped toasts as a first course or, with a salad and a glass of wine, as a light supper.

Goat cheese and mint make for a special springtime version of bruschetta. Serve these on a platter as an appetizer, or offer them alongside the Radicchio Salad .

Can be prepared in 45 minutes of less.

This bruschetta tastes best with tomatoes fresh from the garden. This recipe can be prepared in 45 minutes or less.

Slightly sweet, fresh ricotta, which can be found in many Italian markets, makes this starter especially delicious. Regular ricotta also works well.

This recipe can be prepared in 45 minutes or less.

Steve Silverman of South Burlington, Vermont, writes: "In my cooking I tend to be very quick and health-conscious. During the summer, my wife, Mary, and I usually grill chicken or fish and make salads. I'll use whatever fresh vegetables and ingredients I have on hand and come up with a wonderful meal for the two of us." Serve this party appetizer with the toasted-baguette rounds or your favorite crackers. You can also double the tomato topping for a great pasta salad.

The freshest greens and a blend of sweet and savory ingredients are the secrets to the appealing first course for this Italian dinner.