Sandwiches are fantastic late summer fare - though of course they can be made year round - because they make use of lots of vegetables and just don't seem as heavy as, for example, a turkey dinner. Panini, Bruschetta, Crostini: Sandwiches, Italian Style is a book full of Italian-influenced, carb-centric snacks, lunches and desserts. Every recipe makes the most of fresh veggies and high-quality breads, along with meats, cheeses, eggs and seafood. There is an emphasis on fresh, artisan and organic or sustainable products, which will probably produce the best results, though you can opt for more conventional products to make the dishes. The 70 or so recipes are divided by the amount and size of the bread used: panini for larger sandwiches, bruschetta for the mid-size snacks and crostini for small bites. Sandwiches include Panino con Carciofi e Tonno (Tuna, artichokes and olive pesto) and Goat Cheese and Roasted Pepper Panini, while other selections cover everything from Baked Fresh Fruit Bruschetta, which could be eaten at breakfast, to Chocolate and Ice Cream sandwiches at dessert.

Is my blog burning? is a monthly food blogging event where the host blog chooses a theme and anyone who wants to participate makes a recipe in keeping with that theme or using the theme ingredient. This month's IMBB is being hosted by Derrick, who blogs at  an obsession with food. For the theme, he chose stale bread.  It may first seem like an odd choice for a theme ingredient, but if you have ever bought a loaf of french bread and had it become inedible before you could finish it, you know why it's a good idea to know what you can do with the leftovers. I used mine to make bruschetta with a sweet twist.

An easy recipe that is elegant enough for entertaining is difficult to come by. Factor in taste and time and your options will narrow significantly. Fortunately, bruschetta is one of the simplest appetizers possible. Also going under the name of “crostini,” they are tasty, quick and subject to a nearly infinite number of variations. A blithe palate served up an ideal springtime variation on bruschetta with strawberries, basil, mascarpone and honey. The topping is layered on cinnamon raisin bread, making this dish ideal for a brunch get-together. The “bruschetta” would also make a delicious and original after-lunch dessert.

Anchoiade Chez Gilbert

• 2 cans (each 2 ounces; 57 grams) flat anchovy fillets in oil, drained, oil reserved
• 16 thin slices from a long, narrow sweet) French baguette
• 2½ tsps. red wine vinegar
• 4 garlic cloves, coursely chopped
• 3 tbsps chopped parsley