Toast

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.

What to drink: Offer a Pinot Grigio with these toasts.

If you happen to find a brioche loaf, it also would make terrific French toast. Active time: 20 min Start to finish: 30 min

"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.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This Welsh dish is also called "rabbit." The name rabbit may be traceable to the fact that the Welsh, who live in prime dairy land, were as fond of melted cheese as they were of rabbit. "Rarebit" may have been a later gentrification of the word, or a reference to the texture of this rare (soft) dish. Either way, it is excellent served in bite-size pieces for a party.

Prepared pesto is put to delicious use in this easy and elegant appetizer.

These little toasts are nice before dinner or alongside a green salad.

Okra replaces the usual eggplant in an innovative and appealing appetizer.

Active time: 45 min Start to finish: 45 min