Bruschetta PLUS

Directions

1. 1
   Make one of the toppings (see below); set aside.
2. 2
   Preheat oven to 400 degrees F.
3. 3
   Cut bread on diagonal into scant 1/2-inch-thick slices.
4. 4
   Brush bread on one side with oil.
5. 5
   Transfer slices to baking sheet and bake about 7 minutes, or until golden and crisp.
6. 6
   With cut garlic cloves, very lightly rub crisp sides of toast; discard garlic.
7. 7
   Divide the topping evenly among the garlic toasts.
8. 8
   Tomato, Olive and Mint Topping: In small skillet, heat 1 teaspoon olive oil over low heat.
9. 9
   Add 1 minced small garlic clove and cook 1 minute, or until tender.
10. 10
    In medium bowl, stir together saute garlic, 1 pound seeded and coarsely chopped tomatoes, 1/3 cup pitted and coarsely chopped Kalamata olives, 1/4 cup chopped mint leaves (or basil leaves), 2 teaspoons olive oil, and 1/2 teaspoon salt.
11. 11
    Roasted Poblano Topping: Preheat broiler.
12. 12
    Place 2 halved and seeded poblano peppers, skin side up on pan.
13. 13
    Broil 6 inches from heat until skin is charred, about 7 minutes.
14. 14
    When cool enough to handle, peel and thinly sliver crosswise.
15. 15
    In 10-inch skillet, heat 2 teaspoons olive oil over medium heat.
16. 16
    Add 1 minced small red onion and 1 minced garlic clove and cook, stirring about 7 minutes, or until onion is tender.
17. 17
    Stir in 1/4 cup chopped parsley, 1 tablespoon fresh lemon juice, 1 teaspoon olive oil, 1/2 teaspoon salt, and the roasted peppers.
18. 18
    Remove from heat.
19. 19
    Smoky White Bean Topping: In medium bowl, with potato masher, mash 1 can (19 ounces) white beans, rinsed and drained, with 2 tablespoons olive oil, 4 teaspoons sesame oil, 4 teaspoons water, 2 teaspoons fresh lemon juice, 1/4 teaspoon natural-hickory liquid smoke, and 1/4 teaspoon salt.
20. 20
    Stir in 1/3 cup finely shredded carrots.
21. 21
    Tomato, Bell Pepper and Almond Topping: In 10-inch skillet, heat 1 tablespoon olive oil over low heat.
22. 22
    Add 1 minced medium onion and 2 minced garlic cloves and cook, stirring frequently, about 7 minutes or until onion is tender.
23. 23
    add 1 red and 1 yellow bell pepper, both diced and cook, stirring frequently, about 5 minutes, or until crisp-tender.
24. 24
    Add 1/2 cup chopped, drained canned tomatoes and 1/4 teaspoon salt, and cook about 3 minutes, or until lightly thickened.
25. 25
    Stir in 3 tablespoons raisins and 3 tablespoons coarsely chopped almonds.