I needed a quick appetizer to take to Bunko and found this recipe in an old issue of Everyday Food: Simple Crostini with a Trio of Toppings. I had the ingredients on hand for the Artichoke-Dill topping, but the White-Bean and Caper and Tomato-Basil toppings sound delicious as well. I'll have to stock the pantry. (Check the website for a few more topping choices.)
This recipe can be made ahead (don't top the crostini until you're ready to serve) and is a delightful blend of flavors, including fresh dill from the garden.
(click on the links above for the recipes)