Tuna-Apple Mini Melts

A creamy tuna-apple mixture fills mini-phyllo pastry shells and is topped with Havarti cheese slices to make a tasty, bite-sized appetizer.

Ingredients:

• 1 cup mayonnaise
• 1/2 cup diced Pink Lady apple*
• 1/3 cup finely chopped celery
• 2 tablespoons minced red onion
• 1 hard-cooked egg, peeled and chopped
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly cracked pepper
• 2 (12-oz.) cans solid white tuna in spring water, drained and flaked
• 3 (1.9-oz.) packages frozen mini-phyllo pastry shells, thawed
• 12 deli Havarti cheese slices, cut into 4 pieces each
• Garnish: thin Pink Lady apple slices

Directions: 

1. Stir together first 8 ingredients in a medium bowl. Stir in tuna. Cover and chill 1 hour.

2. Divide mixture among phyllo shells (about 1 Tbsp. each), and place on a 15- x 10-inch jelly-roll pan. Top with cheese pieces.

3. Preheat broiler with oven rack 5 1/2 inches from heat. Broil tartlets 1 to 2 minutes or until cheese is melted. Serve immediately. Garnish, if desired.

*Gala apple may be substituted.

Source: Ashley McMakin, Birmingham, Alabama, Ashley Mac's, Birmingham, Alabama, Southern Living NOVEMBER 2011

Roasted Shallot Dip

Caramelized sweet shallots and silky mascarpone cheese add new-school touches to onion-soup dip. No need to waste time peeling all the shallots; after roasting, the papery skins easily slip away. Serve with Rosemary Salt-and-Vinegar Chips.

Ingredients:

• 1 1/2 pounds shallots, unpeeled and root ends trimmed
• 3 garlic cloves, unpeeled
• 2 tablespoons vegetable oil
• 1 (8-oz.) container sour cream
• 1 (8-oz.) container mascarpone cheese
• 1/3 cup thinly sliced fresh chives
• 1 tablespoon fresh lemon juice
• 2 teaspoons whole grain Dijon mustard
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Dash of hot sauce
• Garnishes: cooked and crumbled bacon, lemon zest, chopped fresh chives

Directions:

1. Preheat oven to 425°. Cut shallots in half. Toss together shallots and next 2 ingredients in a jelly-roll pan; sprinkle with desired amount of salt and pepper. Bake 45 to 50 minutes or until shallots are light brown and skins are charred, stirring twice. Cool completely in pan on a wire rack (about 30 minutes). Remove and discard papery skins from shallots and garlic, and coarsely chop shallots and garlic.

2. Stir together sour cream and next 7 ingredients; fold in shallot mixture. Add salt and pepper to taste. Cover and chill 4 to 48 hours. Stir before serving. Add salt and pepper to taste just before serving, if desired.

Note: 

 

Make Ahead: Prepare recipe up to 2 days in advance; chill in airtight container. Let stand at room temperature 30 minutes before serving.

Source: Marian Cooper Cairns, Southern Living
DECEMBER 2013

Warm Kale-And-Asiago Dip

Bacon and trendy kale update the hot spinach dip.

Ingredients:

• 5 bacon slices, chopped 
• 1 pound fresh kale, stemmed and finely chopped (about 1 bunch)
• 1/2 medium-size sweet onion, chopped
• 2 garlic cloves, chopped
• 1/4 cup dry white wine 
• 1 (8-oz.) package 1/3-less-fat cream cheese, softened 
• 1/2 cup mayonnaise
• 1 cup plus 2 Tbsp. (4 1/2 oz.) shredded Asiago cheese
• 1 cup plus 2 Tbsp. (4 1/2 oz.) shredded fontina or Swiss cheese
• 1 tablespoon red wine vinegar
• 1/4 to 1/2 tsp. dried crushed red pepper 
• 1/4 teaspoon freshly ground black pepper
• Assorted crackers and crudités 

Directions:

1. Preheat oven to 350°. Cook bacon in a Dutch oven over medium-high heat, stirring often, 6 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in Dutch oven. Sauté kale, onion, and garlic in hot drippings 7 to 8 minutes or until onion is tender. Add wine, and cook, stirring constantly, 1 to 2 minutes or until particles loosen from bottom of Dutch oven.

2. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in Asiago cheese, next 4 ingredients, and kale mixture. Spoon into a lightly greased 1- to 1 1/2-qt. baking dish.

3. Bake at 350° for 25 to 30 minutes or until center is hot and cheese is melted. Let stand 5 minutes; top with bacon. Serve with crackers and crudités.

Note: 

 

Make Ahead: Prep recipe through Step 2. Cover and chill up to 24 hours. Let stand at room temp 30 minutes, and then bake.

Source: Marian Cooper Cairns, Southern Living
DECEMBER 2013

 

Broccoli Salad Dip

Spin the old-school salad into a dip, and pair with everything from crudités to pretzel rods.

Ingredients:

• 1/2 pound fresh broccoli
• 6 ounces cream cheese, softened 
• 2/3 cup low-fat Greek yogurt 
• 1/4 cup apple cider vinegar
• 2 teaspoons sugar 
• 1/4 teaspoon kosher salt
• 4 thick bacon slices, cooked and chopped
• 1/2 cup coarsely chopped cashews
• 1/2 cup (2 oz.) shredded sharp Cheddar cheese 
• 1/3 cup minced red onion 

Directions:

1. Remove and discard large leaves and tough ends of stalks from broccoli. Peel and coarsely chop stems; coarsely chop florets.

2. Process cream cheese and next 4 ingredients in a food processor until smooth. Add broccoli; pulse 12 to 15 times or until finely chopped. Fold bacon and remaining ingredients into cream cheese mixture. Serve immediately, or chill up to 3 days.

Southern Living
SEPTEMBER 2013

Layered Spicy Black Bean Dip

This flavorful recipe has a short ingredient list. Just layer cream cheese, shredded cheese, onions, olives, and tomatoes onto a store-bought black bean dip.

Ingredients:

• 1 (8-oz.) package cream cheese, softened 
• 1 (16-oz.) jar spicy black bean dip
• 1/2 (8-oz.) package shredded Mexican cheese blend
• Toppings: sliced green onions, chopped tomatoes, sliced black olives
• Assorted tortilla and corn chips 

Directions:

1. Layer cream cheese, dip, and cheese in a 1-qt. serving dish. Add toppings, and serve with chips.

Note: For testing purposes only, we used Desert Pepper Trading Company Spicy Black Bean Dip.

Source: Marrow Gordon, Birmingham, Alabama, Southern Living
SEPTEMBER 2006

Sausage, Bean, And Spinach Dip

Hot sausage spices up the veggies in this creamy, flavor-packed dip. Serve with corn chip scoops, red pepper strips, and pretzel rods.

Ingredients:

• 1 sweet onion, diced 
• 1 red bell pepper, diced 
• 1 (1-lb.) package hot ground pork sausage
• 2 garlic cloves, minced
• 1 teaspoon chopped fresh thyme
• 1/2 cup dry white wine 
• 1 (8-oz.) package cream cheese, softened 
• 1 (6-oz.) package fresh baby spinach, coarsely chopped 
• 1/4 teaspoon salt
• 1 (15-oz.) can pinto beans, drained and rinsed
• 1/2 cup (2 oz.) shredded Parmesan cheese
• Serve with: Corn chip scoops, red bell pepper strips, pretzel rods

Directions:

1. Preheat oven to 375°. Cook diced onion and next 2 ingredients in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain. Stir in garlic and thyme; cook 1 minute. Stir in wine; cook 2 minutes or until liquid has almost completely evaporated.

2. Add cream cheese, and cook, stirring constantly, 2 minutes or until cream cheese is melted. Stir in spinach and salt, and cook, stirring constantly, 2 minutes or until spinach is wilted. Gently stir in beans. Pour mixture into a 2-qt. baking dish; sprinkle with Parmesan cheese.

3. Bake at 375° for 18 to 20 minutes or until golden brown. Serve with corn chip scoops, bell pepper strips, and pretzel rods.

Source: Brent Grainger, Birmingham, Alabama, Southern Living
JANUARY 2011

Smoky Ranch Dip

Readers rave about how easy it is to prepare this tasty three-ingredient dip. Chipotle peppers in adobe sauce add a kick to the ranch and sour cream mixture. Serve with potato chips and assorted raw veggies. 

Chipotle peppers in adobo sauce give traditional Ranch dressing a smoky kick. Pair this versatile dip with chicken fingers, wings, carrot sticks, or potato chips at your next tailgate.

Ingredients: 

• 1 (1-oz.) envelope Ranch dressing mix
• 1 1/2 cups light sour cream
• 2 teaspoons finely chopped chipotle peppers in adobo sauce
• 1 teaspoon adobo sauce from can
• Potato chips or assorted raw vegetables

Directions:

1. Whisk together first 4 ingredients. Cover and chill 30 minutes. Serve with chips or assorted raw vegetables.

Barbecue Ranch Dip: Omit chipotle peppers and adobo sauce. Stir in 2 Tbsp. barbecue sauce. Serve with roasted red new potatoes.

Lime-Cilantro Ranch Dip: Omit chipotle peppers and adobo sauce. Stir in 1 Tbsp. fresh lime juice and 1 Tbsp. chopped cilantro. Serve with quesadillas, tacos, or chili.

Lemon-Parsley Ranch Dip: Omit chipotle peppers and adobo sauce. Stir in 1 Tbsp. fresh lemon juice and 1 Tbsp. chopped fresh parsley. Serve with steamed asparagus.

Horseradish Ranch Spread: Omit chipotle peppers and adobo sauce. Stir in 2 tsp. prepared horseradish. Spread on dinner rolls, and top with thinly sliced deli roast beef.

Source: Matt Caine, Helena, Alabama, Southern Living
SEPTEMBER 2006

Spicy White Cheese Dip

This made-from-scratch dip gets its kick from canned diced tomatoes and green chiles. To prevent the bottom of the cheese dip from burning, we recommend cooking on the LOW setting and holding on the WARM setting when serving.

Ingredients:

• 1 small onion, diced 
• 2 garlic cloves, minced
• 2 (10-ounce) cans diced tomatoes and green chiles 
• 3/4 cup milk 
• 1/2 teaspoon ground cumin
• 1/2 teaspoon coarsely ground black pepper
• 2 pounds white American deli cheese slices, torn 
• Assorted tortilla and corn chips 

Directions:

1. Place first 7 ingredients in a 6-quart oval slow cooker. Cover and cook on LOW 3 hours, stirring gently every hour. Stir before serving. Serve with assorted tortilla and corn chips.
2. To Make Ahead and Freeze: Spoon into quart-size freezer containers, and freeze up to 1 month. Thaw overnight in the refrigerator. Microwave on HIGH, stirring every 60 seconds until thoroughly heated.

Southern Living
FEBRUARY 2006

Loaded Baked Potato Dip

Use extra-crispy waffle fries as dippers in this delicious concoction of your favorite baked potato toppers. Don't forget the crumbled bacon and hot sauce.

Ingredients:

• 1 (2.1-oz.) package fully cooked bacon slices
• 1 (16-oz.) container sour cream 
• 2 cups (8 oz.) freshly shredded sharp Cheddar cheese 
• 1/3 cup sliced fresh chives
• 2 teaspoons hot sauce
• Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper 
• Serve with: waffle fries

Directions:

1. Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.
2. Note: We tested with Oscar Mayer Fully Cooked Bacon.

Southern Living
JANUARY 2011

Spicy Queso Dip

We love the spiciness of this queso, but if you like a milder dip, prepare it with a regular pasteurized cheese product.

Ingredients:

• 1 small onion, diced
• 1 tablespoon oil
• 1 garlic clove, minced
• 1 (16-oz.) package pepper Jack pasteurized prepared cheese product, cubed
• 1 (10-oz.) can diced tomatoes and green chiles
• 2 tablespoons chopped fresh cilantro
• Tortilla chips

Directions: 

1. Cook onion in hot oil in a large nonstick skillet over medium-high heat 8 minutes or until tender. Add garlic, and cook 1 minute. Remove from heat.

2. Combine cheese, tomatoes, and onion mixture in a large microwave-safe glass bowl. Microwave at HIGH 5 minutes, stirring every 2 1/2 minutes. Stir in cilantro. Serve with tortilla chips.

Note: We tested with Velveeta Pepper Jack.

Southern Living
MAY 2011

Southwest Salsa

Forget the jar and treat your guests to the freshness of home-blended salsa. This recipe has small kick, but you can double the jalapeños and red pepper, if desired.

Ingredients:

• 1 (14 1/2-oz.) can diced tomatoes and zesty green chiles 
• 5 pickled jalapeño pepper slices
• 1/4 cup firmly packed fresh cilantro leaves 
• 1/4 cup chopped red onion 
• 1 tablespoon fresh lime juice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried crushed red pepper
• 1/4 teaspoon salt
• Garnishes: fresh cilantro sprigs, pickled jalapeño pepper slices 
• Serve with: tortilla chips 

Directions:

1. Drain liquid from tomatoes, reserving 1 Tbsp. liquid; discard remaining liquid. Place reserved liquid, tomatoes, and next 8 ingredients in a food processor or blender. Pulse 5 to 6 times or until finely chopped. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with tortilla chips. Store leftovers in refrigerator up to 7 days.
2. Note: We tested with DelMonte Diced Tomatoes with Zesty Mild Green Chilies.

Southern Living
JANUARY 2011

Hot Crawfish Dip

Get your mudbug fix with this delicious dip and pair with crusty French bread. In Louisiana, February means two things: Mardi Gras and crawfish. Two-thirds of all mudbugs are harvested this month. Most locals start with a boil (corn, sausage, and potatoes), but what's left goes into crawfish pie, and luscious appetizer dips.

Ingredients: 

• 1/2 cup butter
• 1 bunch green onions, sliced (about 1 cup)
• 1 small green bell pepper, diced 
• 1 (1-lb.) package frozen cooked, peeled crawfish tails, thawed and undrained
• 2 garlic cloves, minced
• 1 (4-oz.) jar diced pimiento, drained
• 2 teaspoons Creole seasoning
• 1 (8-oz.) package cream cheese, softened 
• French bread baguette slices
• Garnishes: sliced green onion, chopped flat-leaf parsley

Directions:

1. Melt butter in a Dutch oven over medium heat; add green onions and bell pepper. Cook, stirring occasionally, 8 minutes or until bell pepper is tender. Stir in crawfish and next 3 ingredients; cook, stirring occasionally, 10 minutes. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly. Serve with toasted French bread slices.

Note: 

 

You'll need 6 to 7 pounds of cooked whole crawfish for 1 pound of hard-earned meat. Or sub in frozen, peeled crawfish tails.

Southern Living
FEBRUARY 2012

Warm Artichoke-Shrimp Dip

Dip pita crackers and breadsticks in our version of this creamy, garlicky favorite. Serve half of the dip first, keeping the remaining half warm in saucepan.

Ingredients:

• 2 (14-oz.) cans artichoke hearts, drained and chopped
• 1 cup freshly grated Parmesan cheese
• 3/4 cup mayonnaise
• 1/2 cup fine, dry breadcrumbs
• 2 garlic cloves, minced
• 2 tablespoons lemon juice
• 1/2 pound peeled, cooked shrimp, chopped 
• Garnishes: lemon zest; peeled, cooked shrimp 
• Serve with: pita crackers, breadsticks

Directions:

1. Combine artichoke hearts and next 5 ingredients in a large saucepan. Cook over medium heat, stirring often, 4 to 5 minutes or until thoroughly heated. Stir in shrimp. Transfer to a serving bowl. Garnish, if desired. Serve with pita crackers and breadsticks.

Southern Living
JANUARY 2011

Blue Cheese Ranch Dip

This dip requires only four ingredients and five minutes prep time. Serve it with carrot and celery sticks, sturdy potato chips, and hot wings.

Ingredients:

• 1 (16-oz.) container sour cream $
• 1 (1-oz.) package Ranch dip mix
• 1 (4-oz.) package blue cheese crumbles
• 2 tablespoons chopped fresh chives

Directions:

1. Stir together sour cream, Ranch dip mix, blue cheese crumbles, and chopped fresh chives. Serve with carrot and celery sticks, sturdy potato chips, and hot wings.

Southern Living
FEBRUARY 2010

Blue Cheese "Hot Wing" Dip

Serve this blue cheese dip with chicken tenders, celery sticks, and hot wing sauce for an appetizer everyone is sure to love. We also like it on burgers or tomatoes.

Ingredients:

• 1 (8-oz.) package 1/3-less-fat cream cheese, softened and cut into pieces
• 1/2 cup loosely packed fresh flat-leaf parsley leaves
• 1/4 cup chopped green onions
• 1/4 cup reduced-fat mayonnaise
• 1/4 cup reduced-fat sour cream
• 2 tablespoons white wine vinegar
• 1 garlic clove, minced
• 1 teaspoon hot sauce
• 1 teaspoon lemon zest
• 1/2 teaspoon coarsely ground pepper
• 1 (4-oz.) package crumbled blue cheese
• 1 to 2 Tbsp. milk (optional)
• Garnishes: crumbled blue cheese, chopped green onions, freshly cracked pepper
• Serve with: fried chicken breast tenders, celery sticks, radishes, hot wing sauce

Directions:

1. Pulse first 10 ingredients in a food processor 4 times or just until blended. Transfer mixture to a serving bowl, and gently stir in blue cheese. If desired, stir in 1 to 2 Tbsp. milk, 1 tsp. at a time, for desired consistency. Cover and chill 1 to 2 hours before serving. Garnish, if desired. Serve with chicken tenders, celery sticks, radishes, and hot wing sauce. Store leftovers in refrigerator up to 7 days.

Southern Living
JANUARY 2011

Hot Roast Beef Party Sandwiches

This is an updated version of a recipe that used ham, cheese, and mustard. Eyes lit up at our tasting table when these roast beef sandwiches came out of the oven.

Ingredients:

• 1/2 cup finely chopped walnuts
• 2 (9.25-oz.) packages dinner rolls
• 2/3 cup peach preserves
• 1/2 cup mustard-mayonnaise blend
• 3/4 pound thinly sliced deli roast beef, chopped
• 1/2 pound thinly sliced Havarti cheese
• Salt and pepper to taste (optional)

Directions: 

1. Heat walnuts in a small nonstick skillet over medium-low heat, stirring occasionally, 5 to 6 minutes or until lightly toasted.

2. Remove rolls from packages. (Do not separate rolls.) Cut rolls in half horizontally, creating 1 top and 1 bottom per package. Spread preserves on cut sides of top of rolls; sprinkle with walnuts. Spread mustard-mayonnaise blend on cut sides of bottom of rolls; top with beef and cheese. Sprinkle with salt and pepper to taste, if desired. Cover with top halves of rolls, preserves sides down, and wrap in aluminum foil.

3. Bake at 325° for 20 to 25 minutes or until cheese is melted. Slice into individual sandwiches.

Note: To make ahead, prepare recipe as directed through Step 2, and freeze up to 1 month. Thaw overnight in refrigerator, and bake as directed in Step 3. For testing purposes only, we used Rainbo Dinner Time Rolls, Hellmann's Dijonnaise Mustard, and Boar's Head Londonport Top Round Seasoned Roast Beef.

Southern Living
OCTOBER 2007

Crispy Oven-Fried Drumsticks

These oven-fried drumsticks have a satisfyingly crunchy texture. We loved the flavor results when we used 1/2 tsp. red pepper.

Ingredients:

• 3 cups cornflake cereal, crushed
• 1/3 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 to 1/2 tsp. ground red pepper
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup fat-free buttermilk
• 8 chicken drumsticks (about 2 lb.), skinned
• Vegetable cooking spray

Directions:

1. Combine first 5 ingredients in a large zip-top plastic freezer bag; seal and shake well to combine.

2. Pour buttermilk into a shallow bowl. Dip 2 drumsticks in buttermilk, and place in bag. Seal and shake well, coating drumsticks completely. Place drumsticks on an aluminum foil-lined baking sheet coated with cooking spray. Repeat procedure with remaining drumsticks. Sprinkle remaining cornflake mixture evenly over drumsticks on baking sheet. Lightly coat with cooking spray.

3. Bake at 425° for 25 to 30 minutes or until drumsticks are well browned and done. Serve immediately.

Source: Katie McCann, Orlando, Florida, Southern Living
APRIL 2007

Honey Chicken Wings

This easy chicken wing recipe is great for any party.  You're sure to get a standing ovation when guests sample this sweet-hot salsa, honey, and ginger marinade. Bake the wings during the first quarter and serve at halftime with blue cheese or Ranch dressing.

Ingredients:

• 1 cup salsa or picante sauce 
• 1/4 cup honey
• 1/2 teaspoon ground ginger
• 1 1/2 pounds chicken wing pieces 

Directions:

1. Stir together first 3 ingredients in a large bowl. Add wing pieces, tossing to coat. Place on an aluminum foil-lined 15- x 10-inch jellyroll pan.
2. Bake at 400° for 55 minutes or until chicken is done, turning once.

Southern Living
JANUARY 2000

Fresh Mozzarella And Basil Pizza

Bring your homemade pizza to the next level by incorporating fresh ingredients. If you don't have time to prepare your own fresh dough, some supermarkets sell uncooked pizza dough on request from the bakery department.

Ingredients:

• 1 (4-ounce) portion Pizza Dough
• 1/2 teaspoon extra-virgin olive oil
• 1 large plum tomato, thinly sliced
• 1 tablespoon sliced fresh basil
• 4 thin slices (2 ounces) fresh mozzarella
• 1 (1-ounce) slice country ham or smoked ham, cut into thin strips
• 1/4 teaspoon pepper

Directions:

1. Preheat oven to 450°. Shape Pizza Dough ball into a 6- to 8-inch circle on a lightly floured surface. (Dough doesn't need to be perfectly round.) Place dough on a piece of parchment paper. Fold up edges of dough, forming a 1-inch border. Brush oil evenly over dough using a pastry brush. (If you don't have a pastry brush, drizzle oil evenly over dough.)
2. Cover pizza dough circle loosely with plastic wrap, and let rise in a warm place (85°), free from drafts, 15 to 20 minutes.
3. Heat pizza stone or heavy baking sheet 10 to 12 minutes in oven.
4. Remove and discard plastic wrap from dough. Layer tomato and next 3 ingredients evenly. Sprinkle with pepper. Carefully transfer dough on parchment paper to pizza stone.
5. Bake at 450° for 10 minutes or until crust is golden.

Note: Bake pizza on a pizza stone or heavy baking sheet that withstands high baking temperatures. (High heat makes the crust crispy.)

Source: Julie Johnson, Ponte Vedra Beach, Florida, Southern Living
MARCH 2004

Pizza Sticks

For a crowd, assemble several pizzas; cover and chill up to two hours. Bake a few at a time, to keep the Pizza Sticks coming out hot and fresh. Jarred bruschetta topping, chock full of flavorful herbs and veggies, saves both money and prep time for these cheesy pizza sticks.  Simply top a refrigerated thin pizza crust with the bruschetta topping and a shredded cheese blend, bake, and cut into bite-size strips.

Ingredients:

• 1 (12-oz.) refrigerated thin pizza crust
• 1 (10.5-oz.) container tomato bruschetta topping
• 1 cup (4 oz.) shredded Italian cheese blend

Directions:

1. Top 1 (12-oz.) refrigerated thin pizza crust with 1 (10.5-oz.) container tomato bruschetta topping. Sprinkle evenly with 1 cup (4 oz.) shredded Italian cheese blend. Bake at 450°, directly on oven rack, 12 minutes or until crust is golden and cheese is bubbly. Cut pizza in half, and cut each half lengthwise into 2-inch strips.
2. Note: For testing purposes only, we used Buitoni Classic Bruschetta.

Southern Living
MAY 2007