Why not go bananas?

Admittedly, bananas are an unusual choice for bruschetta. But as I stared down a heap of soon-to-be-brown bananas and considered their sometimes savory uses elsewhere in the world, I couldn’t think of a good reason not to try them on a simple summer bruschetta.

Like potatoes, bananas are starchy, meaning they do a nice job of absorbing other flavors. The difference is the sugar content. But making that work in a savory dish is just a matter of balance. Add some heat, some salt, some acid and it should be good to go.

So that’s where I started. I gave some banana slices a quick splash of lime juice and olive oil, followed by a sprinkle of kosher salt and cayenne. I then set that over some arugula (the bitter greens are a nice contrast) on a slice of sourdough. A final topping of shredded manchego and my so-very-not-Italian bruschetta was ready for the oven.

The result? Oddly, unexpectedly good. It’s the perfect open-face sandwich to accompany a salad for a summer lunch or light dinner. And it’s ready in no time.

But if you refuse to trust me on the bananas, substitute sliced fresh peaches or even thin slices of apple. Either alternative is quite delicious. Still not buying it? I’ve included my favorite tomato bruschetta.

Banana-Manchego Bruschetta

1 large ripe banana, peeled

1 tablespoon lime juice

1 tablespoon olive oil

2 slices sourdough bread

1 cup arugula

Pinch cayenne

Pinch kosher salt

1/2 cup grated manchego cheese

Heat the oven to 450.

Slice the banana in half crosswise, then slice each piece in half lengthwise to create a total of 4 pieces. Place the banana slices in a small bowl, then drizzle with the lime juice and olive oil. Gently toss to coat, then set aside.

Top each slice of bread with half of the arugula, then set 2 bananas slices over each. Sprinkle each with a bit of cayenne and salt, then half of the cheese. Toast for 4 to 5 minutes, or until the cheese is melted and starting to brown. Serve immediately.

Yield: 2 servings

Approximate nutrition per serving: 380 calories, 16 grams fat (5 grams saturated, 37 percent fat calories), 18 grams protein, 43 grams carbohydrate, 20 milligrams cholesterol, 3 grams dietary fiber, 820 milligrams sodium.

Buttery Roasted Tomato Bruschetta

4 plum tomatoes

Olive oil

Kosher salt and ground black pepper

2 large slices sourdough bread

1 tablespoon chopped fresh rosemary

3 tablespoons butter, cut into very small pieces

Heat the oven to 500.

Cut each tomato in half top to bottom, then trim out the tough stem area. Use your fingers to scoop out and discard the pulpy, watery center of each half, then place the tomatoes in a medium bowl. Drizzle the tomatoes with about 2 tablespoons of oil, then toss to coat.

Arrange the tomatoes on a baking sheet, then season liberally with salt and pepper. Roast for 15 minutes, or until starting to brown.

Meanwhile, drizzle the bread with a bit of olive oil, then sprinkle half of the rosemary over each. During the final 5 minutes the tomatoes are roasting, add the bread to the oven to toast.

Remove the bread and tomatoes from the oven. Use a spoon to immediately arrange 4 tomato halves over each slice of bread. Sprinkle half of the butter pieces over each, then return the bruschetta to the oven for 1 minute, or until the butter just melts.

Yield: 2 servings

Approximate nutrition per serving: 570 calories, 46 grams fat (15 grams saturated, 73 percent fat calories), 6 grams protein, 33 grams carbohydrate, 45 milligrams cholesterol, 3 grams dietary fiber, 810 milligrams sodium.