A Trio of Bruschetta

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