Of course, there are always variations on crostini and bruschetta.
Slices of baguette or French bread toasted on both sides (it's not
necessary to brush with olive oil) can be topped with broiled and peeled
red and yellow pepper slices, garnished with capers and basil.
For a variation on pita and hummus, you can also top the crostini with
hummus, paprika, and a sprig of corriander.
Nonfat spreadable cheese and sundried tomatoes...