• Garlic-rosemary bruschetta Cut a 4-ounce baguette into (1/4-inch) slices; broil 3 minutes or until golden brown. Cut 1 peeled garlic clove in half; rub cut sides of garlic clove and a sprig of rosemary over bread. Brush with 2 teaspoons olive oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
• Green salad with bottled low-fat vinaigrette
Total time: 35 minutes
1. Chop vegetables and sausage for ragout.
2. While ragout simmers: • Prepare bruschetta. • Toss salad.