The leftover baguette sitting on the counter immediately led me to bruschetta. This Italian antipasto or appetizer is simple; if you can cut up bread and tomatoes, you can make it. It's great party food, an easy appetizer that makes a big impression.
Although I would much prefer local farmers market tomatoes for a dish like this, that features tomatoes, I find that good Campari or cherry tomatoes work fine in the winter when - at least in the Mid-Atlantic states, tomatoes are not in season.
I began, as I often do, by researching to see what the tradition version is and how others vary it. My “go to” guide for traditional Italian food is the The Silver Spoon. With over 1,000 pages of definitions, recipes, menus, and other Italian food-related information, the book is comprehensive, but its recipes are often unpretentious and always a good place to start when figuring out how to make Italian dishes.