Bruschetta

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 .

To make this easy appetizer even easier, substitute store-bought roasted red bell peppers for the home-roasted ones.

These bruschette from the cookbook Simple to Spectacular by Jean-Georges Vongerichten and Mark Bittman (Broadway Books), look both simple and beautiful. Each is topped with an array of mushrooms—shiitake, cremini, and chanterelle —that is set off by fresh tarragon. Active time: 30 min Start to finish: 45 min

A terrific appetizer for parties.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

The robust flavor of Grey Celtic salt complements the greens perfectly.

Though these bruschetta are a terrific first course for almost any meal. They'd actually make a great lunch as well—just think of them as open-faced sandwiches.

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.

"Recently I had dinner at a fine restaurant with a peculiar name: The Place Next to the San Juan Ferry," says Beth Fogarty Day of Redmond, Washington. "It's right by the water in Friday Harbor, Washington. I'd love the recipe for the mushroom and goat cheese appetizer."

"The bruschetta topped with portobello mushrooms and caramelized onions at Tapas 177 is one of the best things I've eaten in this town," writes Laurence Schacht of Rochester, New York. "I'd like to re-create this dish at home for my friends." The restaurant-style results of this recipe are worth the effort. Use roasted red peppers from a jar instead of roasting fresh ones, if desired, and note the do-ahead steps.