A Trio of Bruschetta

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White Bean:

1 cup cooked white beans, if using canned, rinsed and drained

1 tablespoon balsamic vinegar

2 cloves garlic, finely chopped

1 tablespoon olive oil

1 tablespoon finely chopped fresh rosemary

Tapenade:

1 cup black nicoise olives, pitted

1 tablespoon capers

3 cloves garlic

2 anchovy fillets

1 tablespoon fresh lemon juice

1/4 cup olive oil

Fresh Tomato:

2 tomatoes, finely diced

2 cloves garlic, finely chopped

1 tablespoon olive oil

2 tablespoons fresh basil chiffonade

Salt and freshly ground pepper

Bruschetta:

16 slices French bread, sliced 1/2-inch thick

Olive oil