Bruschetta—it seems like the perfect antipasto. But unless you use fresh-from-the-garden produce, the traditional version can end up tasting like bread á la boring! I found this delicious information on how to avoid this condition and take this meal-time treat to perfection in a 2013 copy of Real Simple Magazine and thought you'd appreciate these tips as much as I did.

But before we move to the HOW TOs, let's first define some terms:

  BRUSCHETTA: It is Italian toasted bread that is drizzled with olive oil and usually served with added garlic and chopped tomatoes. (This is the traditional way it's served that does get a little boring.)

  ANITPASTO: It is the first course of any good Italian meal, composed of delicious bite-sized portions of meats, cheeses, pickles and other delicacies (such as bruschetta).

With that cleared up, let's talk bruschetta perfection. Just as pasta doesn't stop at spaghetti, but branches out to farfalle, fusilli, and fettuccine, for starters, there's no reason brushetta can't follow suit and move beyond the world of tomato and basil.

Baguette toasts topped with these delizioso combinations make delightful and less predictable sides for soups or party servings. Be prepared, though, because most likely everyone will want to know how you created this perfection!

Start by slicing a fresh baguette into thin rounds. Place them on a baking sheet and broil until they're golden brown (maybe 1 1/2 minutes on each side). Then lavish one of the following toppings onto each round:

Chickpeas and balsamic vinegar: In a medium bowl combine drained, rinsed, and roughly chopped chickpeas (also known as garbanzo beans). A 15-ounce can is good. Add some roughly chopped fresh flat parsley leaves—to taste, but I used about 1/2 cup. A smidge of finely chopped garlic is a nice touch (1 clove seemed enough for me, but garlic-lovers might want to add more). Then add some extra-virgin olive oil (1 tablespoon creates a nice flavor and consistency). A couple tablespoons of balsamic vinegar gives this topping its kick. Finish off with kosher salt and black pepper, to taste.

Walnuts and Parmesan cheese: Using your food processor, pulse 1 cup of walnuts and 1 cup of Parmesan with a little kosher salt (maybe start with « teaspoon) until crumbly. Add a little fresh lemon juice (1 tablespoon is good). As machine runs, pour 1/3 cup of extra-virgin olive oil in a slow, steady stream. Garnishing with grated Parmesan finishes the rounds off nicely.

Blue cheese and honey: Who knew these two ingredients go so well together? Just divide some blue cheese among your toast rounds. The amount of cheese you use depends on how many rounds you're making. You want the rounds nicely covered. Drizzle about 2 tablespoons honey evenly over each round.

Green peas with mint: I close with my favorite of these unusual bruschetta toppings. Just process a 10-ounce bag of thawed peas in your processor until roughly chopped. Stir in some fresh mint—1 tablespoon was recommended. Add 2 tablespoons of extra-virgin olive oil and finish with sea salt and pepper to taste. I held out a few mint leaves to use as garnishes.

And one last suggestion: You might want to create a chapter in your Cook'n 11 as a place to house your favorite party or special dinner recipes. I'm loving how much time my Cook'n specialty chapters are saving me and how much better organized I'm feeling when I start to meal plan!