Smashed Pea Crostini

The classic combination of mint and peas makes for a lovely summery appetizer bursting with freshness.

Lemon Asparagus Soup

Brie or Camembert Canapés With Cranberry Pear Chutney

 This recipe makes about 1-1/2 cups (375 mL) chutney, enough for 72 pieces. Refrigerate any leftover chutney for up to 2 weeks; use on canapés or cheese plates, or as an accompaniment to curries and meat pies.

Garlic Mussels

ON THE TABLE IN 20 MINUTES

BLT Salad with Creamy Basil Dressing

Smoked Sausage Minestrone

For a cheesy crostini garnish, sprinkle toasted slices of baguette with shredded cheddar and bake in 375°F oven until cheese is melted.

Roasted Squash and Goat Cheese Crostini

A few crostini and a lemony salad make the perfect light lunch. To save time, you can bake the bread ahead and store it in an airtight container for up to 24 hours.

Pan-Fried Green Beans With Olives & Garlic Croutons

Coq au Vin Fondue