The best and easiest appetizer around, bruschetta can highlight any seasonal produce, especially summer. Most often, it’s ripe tomatoes, but even peaches can make an appearance.

Watch Italian cuisine queen Lidia Bastianich demonstrate the proper technique for making bruschetta:

Then check out 10 of our most impressive and creative takes on the classic Italian topped bread (often confused with crostini), plus a bonus option that makes the format even more grill-friendly.

Any of these would be lovely as part of an Italian aperitivo hour—or simply as a quick summer meal when all you want to do is sit outside.

Minty smashed peas and creamy ricotta cheese give excellent contrast to crunchy grilled bread in this recipe. With bold and bright flavors, it’s one of our favorite ways to impress with an appetizer without spending too much time in the kitchen. Get our Pea and Ricotta Bruschetta recipe.

This bruschetta recipe uses two pantry staples—tuna and beans—as a base, which means you can whip it up practically anytime. To elevate the flavors and add a little freshness, we add parsley, onion, fennel, and capers. Get our Tuna and Cannellini Bean Bruschetta recipe.

Make the most of summer peaches in a bruschetta. This sweet take on the classic bread appetizer uses a creamy mascarpone cheese for a base and adds hazelnuts for crunch and texture. Get our Peach and Hazelnut Mascarpone Bruschetta recipe.

Radicchio and goat cheese are far from traditional toppings for bruschetta, but they work beautifully. The creaminess of the cheese helps to tame the bitterness of the radicchio, and the colors make an elegant contrast on the grilled bread. Get our Radicchio and Goat Cheese Bruschetta recipe.

If you’re tired of the same flavors on your bruschetta, look no further. This meaty mushroom and pancetta version has everything we look for in a snack: salt, flavor, texture, and heft. Adding cream and Marsala wine to the mushrooms when cooking gives a sophisticated flavor to the topping that takes this recipe into dinner party territory. Get our Mushroom and Pancetta Bruschetta recipe.

Tomato and mozzarella are a perfect pairing, as Caprese salad teaches us. This bruschetta recipe makes the most of summer tomatoes by roasting them to intensify the flavors. Adding sweet, creamy mozzarella and fresh basil keeps the toasts summery and light. Get our Roasted Tomato and Fresh Mozzarella Bruschetta recipe.

Bruschetta is a dish that adapts to the season easily. Grilled bread is an ideal canvas for whatever ingredients you want to showcase, and this recipe illustrates the idea beautifully. Toasty grilled asparagus is mixed with pine nuts and cheese, then piled on top of crusty grilled Italian bread. Get our Grilled Asparagus Bruschetta recipe.

We’re wild about caponata, the savory Italian cooked eggplant dish, and we love the idea of using it in traditional recipes. Here, we top grilled bread with a cooked combination of diced eggplant, capers, onions, and plenty of spices. The result is satisfying and packs incredible flavor into a small package. Get our Caponata Bruschetta recipe.

Bruschetta isn’t considered a breakfast dish in its own right, and we’d like to change that. This recipe cleverly pairs all sorts of things we normally eat for breakfast – toast, cheesy scrambled eggs, and meat – into one bite-sized mouthful. Get our Breakfast Bruschetta recipe.

This twist on a bruschetta uses a creamy and robust red lentil spread for the base. It’s savory and satisfying, and to round out the dish into something brunch-worthy, we top it with a perfectly poached egg. Get our Red Lentil Bruschetta with Poached Eggs recipe.

For bruschetta in slightly different format, thread cubes of bread on skewers with cherry tomatoes and char over the coals. Serve with olive oil and a sprinkle of salt, or use as the base of a panzanella. Get the Grilled Bruschetta Skewers recipe.