Cheese Bruschetta with Red & Green Bell Peppers by "Cheffie Cooks"

Flavorful and easy bruschetta featuring peppers and lots of cheese, please...

Mint pea crostini by Michelle Antol

Love this recipe! It's light and refreshing, perfect for the summer with a glass of white wine. Make it for all of your friends and they will adore you!

Roasted Tomatoes with Goat Cheese by wyochef

Makes a wonderful appetizer for this holiday season or anytime.

Roasted Tomato, Basil & Mozarella Bruschetta by Now We're Cooking!

This is a slightly modified recipe from Barefoot Contessa's Roasted Tomatoes recipe, see link. Very, very yummy!

Tomato, Basil and Olive Bruschetta by Shea Goldstein

Italian chicken sausage bagels by Angela Wissen

Good and healthy for your whole family.

Sweet Potato Croutons by Kristin Jukes

After a winter of using sweet potatoes for quite a number of dishes, I thought that they had been over used. Trying to come up with another sweet potato recipe seemed exhausting. They had been used in pies, muffins, cakes, dinners, you name it, I used them. But then I came across an idea to use sweet potatoes as croutons. Well, eating…

cheese straws by annie

This would be great for super bowl party

Bruschetta "my way" by CARI GULOW

Great for an anytime snack; Breakfast,Brunch,Tea time,Light dinner anything is great with this!! Simple easy to make.

Slow Roasted Tomatoes on Bruschetta with sautéed Garlic & Goat Cheese by Debby Poe

Serves 18 (1 per person)

Mama Mungo's Bruschetta by Norine Mungo

I cut and bake the baguette with a parmesian garlic topping, eaten hot with a cold dallop of my bruschetta mix. This one isn't for the faint of heart. It is hearty and takes some prep!

FAVA & LEMON CROSTINI by Linda Tay Esposito

Fava beans are so delicious and so good for you. It has a higher percentage of protein than a lot of other beans. It's meaty woodsy flavor works very well with slow roasted garlic. Do invest in the time to buy fresh beans, shell and peel them. It's like a whole different bean from those muddy brown dried or canned ones.

Dungeness Crab, Smoked Salmon and Avocado Bruschetta by Andrea Froncillo

Delicious twist to the Bruschetta

Bruschetta by Kelsey Martin

Bushetta by Benjamin Christie

Bushetta is the Australian version of Italian bruschetta and I reckon it even tastes better too. So instead of using fresh tomatoes, olive oil and basil I use a combination of bush tomato chutney, yakajirri, macadamia nut oil and wildfire spice. It’s best to make them up just before you serve them otherwise the bread gets soggy and…