Bruschetta

Start to Finish: 20 minutes  

 2 medium tomatoes, seeded and chopped
 1/3 cup reduced-fat mozzarella cheese cut into small cubes
 1/4 cup finely chopped red onion
 2 tablespoons shredded fresh basil
 2 teaspoons olive oil
 1 teaspoon balsamic vinegar
 1/4 teaspoon salt
 1/4 teaspoon black pepper
 12 slices whole grain baguette, toasted

In a medium bowl combine tomatoes, mozzarella cheese, red onion, basil, oil, balsamic vinegar, salt, and pepper. Serve immediately or cover and chill for up to 24 hours. Serve on toasted baguette slices. Makes 4 servings.

Mediterranean Eggplant Dip (Baba Ghanoush)

This dip can be made ahead and stored, covered, in the refrigerator for up to 3 days.

Prep: 20 minutes   Grill: 8 minutes

 1 cup canned garbanzo beans (chickpeas), drained
 1 tablespoon fresh mint leaves
 1 clove garlic
 1 tablespoon fresh lemon juice
 1/2 teaspoon. kosher salt
 1 cup grilled or roasted eggplant  (recipes below)
 1/4 cup extra virgin olive oil
  Olive oil and fresh mint
  Walnuts, toasted
  Grilled pita wedges

In food processor finely chop chickpeas, mint, and garlic. Add lemon juice, salt, and eggplant. With processor running, add olive oil in a steady stream; process until smooth. Transfer to serving dish; drizzle dip with olive oil and sprinkles of fresh mint and walnuts. Serve with grilled pita.

Grilled Eggplant: Brush eight 1/2-inch-thick eggplant slices with 2 tablespoons of olive oil. Sprinkle with 1/2 teaspoon kosher salt. Grill on uncovered grill directly over medium heat for 8 to 10 minutes or until tender, turning once. Cool slightly; process in food processor until slightly chunky. Makes 1-3/4 cups, 14 (2-tablespoon) servings.

Creamy Lemon Dressing