Many of these cocktail party appetizers are equally at home on a picnic, at a barbecue, or in front of the big game on TV.

Classic Tomato-Basil Bruschetta

  • Whenever possible, use fresh garlic and basil, and always use quality olive oil.

  • 1 baguette, French or crusty Italian bread

  • 2 cloves fresh garlic, peeled

  • 2 tablespoons olive oil

  • 2 pounds tomatoes, chopped and seeded, or 2 pints grape or cherry tomatoes, halved

  • 8 to 10 fresh basil leaves, chopped

  • Salt and pepper to taste

  • Slice the baguette into 1/2-inch slices on the diagonal, elongating the pieces. Lightly toast both sides of the bread slices under the broiler or in a 350° oven for about 10 minutes.

  • Rub the garlic over one side of the toasted bread, then drizzle with olive oil.

  • (Or you can brush it on.) Top with chopped tomatoes, salt and pepper, and a sprinkling of fresh chopped basil.

  • Traditionally, that’s how to make Bruschetta but here’s an option I dearly love:

  • Start with 5 or 6 chopped cloves of garlic and 1/4 cup olive oil. Sauté the garlic in the olive oil and cool. Add the tomatoes, basil, salt and pepper, and about 2 tablespoons balsamic vinegar. Stir and spoon the mixture onto the toasted bread.

  • Either way, you’ll have 32 to 36 pieces which will serve 10 to 12.