serves 4 to 6 Bruschetta is the bigger, more rustic cousin of the crostini. While French baguettes make ideal crostini bread, the larger Italian loaves are perfect for bruschetta. The bread is traditionally grilled, but it can be broiled or toasted as well. 2 large...

makes about 24 Frozen puff pastry is the secret behind these opulent treats. Plan ahead when using puff pastry because it takes 30 minutes to thaw. Although tapenade is evocative of olives, the name references the capers that are also present. 1 sheet frozen puff...

serves 4 Baby spinach comes already washed and ready to add its great flavor and nutrients to your meals. In this recipe, spinach combines with sun-dried tomatoes and a heart-healthy cream cheese to make yummy and slightly chic quesadillas. To serve as pickup...

serves 4 To keep this recipe in the “quick-fix” category, it calls for cooked polenta, which can be found two different ways, depending on the supermarket. In the produce section, polenta is sold in the refrigerated case. There is also a shelf-stable cooked polenta...

makes 16 to 20 Crunchy almonds or fiery jalapeños replace the pits in these pastry-enrobed olives. Some might call this one “fussy,” but with only two ingredients that pack a dramatic flavor punch, I consider the fuss factor negligible. If you love the combination of...

serves 4 This recipe was inspired by a refreshing and simple appetizer I enjoyed at Teapot, a fabulous vegan restaurant in Seattle. My version is embellished with additional ingredients to add contrasting textures and flavors, but you could also use only the mango on...

serves 6 Smaller and more delicate than bruschetta, crostini traditionally have more genteel toppings than the bolder bruschetta. A French baguette is the ideal size bread to make crostini. 1 tablespoon extra-virgin olive oil, plus additional for brushing the bread ½...

serves 4 This tasty appetizer contains the luscious flavors of avocado, lime, and your favorite salsa, all rolled up in a soft flour tortilla, with a few shreds of lettuce for crunch. They’re also great for lunch—I especially like making them with whole wheat...