Bruschetta with Three Toppings

Yield: Each topping recipe makes 18 bruschetta

Bruschetta:
1 baguette, cut on the bias into 1/2-inch slices
2 tablespoons olive oil
1 clove garlic, halved

Tomato and Basil Topping:
4 to 6 ripe tomatoes, chopped
12 to 16 fresh basil leaves, chopped
Olive oil
Sea Salt

Kalamata Olive and Feta Cheese Topping:
1/4 cup crumbled feta cheese
1 tablespoon lemon juice (from 1 large lemon)
1 teaspoon red pepper flakes (optional)
1/4 cup coarsely chopped Kalamata olives
1 teaspoon chopped fresh oregano
1/2 teaspoon extra-virgin olive oil

Sweet Red Peppers with Asiago Cheese:
1 7-ounce jar roasted red bell pepper strips, drained and coarsely chopped
2 teaspoons capers, rinsed and drained
3 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
2 teaspoons freshly squeezed lemon juice
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon shaved Asiago cheese

1. Preheat a grill-pan over medium-high heat or light a gas or charcoal grill over medium-high heat.
2. Using a pastry brush, brush the bread slices on both sides with olive oil.
3. Grill the bread slices for 2 minutes each side until the grill nicely toasts and marks the bread.
4. Rub one side of the grilled bread with garlic. Set aside.
5. To assemble the Tomato and Basil Bruschetta: Put the chopped tomatoes into a small bowl. Spoon the tomatoes onto the grilled bread. Sprinkle with chopped basil and a pinch of sea salt. Drizzle with olive oil and serve.
6. To make and assemble the Kalamata Olive and Feta Cheese topping: In a small bowl, combine all of the ingredients. Spoon the topping on the grilled bread as you like. Serve warm.
7. To make and assemble the Sweet Red Peppers with Asiago Cheese topping: In a small bowl, combine all of the ingredients except the cheese. Spoon the topping onto the grilled bread and sprinkle each bruschetta with a few shavings of Asiago cheese. Serve.

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