In this no-cook recipe, combine chickpeas with juicy pomegranate seeds and chopped mint for a bright, fresh topping. Get the recipe: Chickpea and Mint Crostini
Mikkel Vang

Skip: Fancy flat breads and spreads.

Opt for: Crostini. You’ll save a few bucks if you buy a couple of baguettes (typically about $2 each) and make your own dip. A can of cannellini beans goes a long way: Rinse them, then combine with ½ clove garlic (crushed), 1 tablespoon chopped fresh herbs (such as parsley or tarragon), 2 teaspoons fresh lemon juice, and 2 tablespoons olive oil; season with salt and pepper and gently mash. Top each baguette slice with a spoonful of the dip. Or let guests dip the slices into a bowl of olive oil spiked with chopped fresh thyme and rosemary.

Find more crostini recipes here.