A Trio of Bruschetta

• 16 slices French bread, sliced 1/2-inch thick
• Olive oil
• 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
• 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
• 2 tomatoes, finely diced
• 2 cloves garlic, finely chopped
• 1 tablespoon olive oil
• 2 tablespoons fresh basil chiffonade
• Salt and freshly ground pepper

1. Brush bread with olive oil on one side and grill oiled side down until golden brown.
2. Top with the following toppings.
3. Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes.
4. Combine all ingredients in a food processor and process until smooth.
5. Combine all ingredients in a small bowl and season with salt and pepper to taste.

bread, olive oil, white beans, balsamic vinegar, garlic, olive oil, fresh rosemary, black nicoise olives, capers, garlic, anchovy, lemon juice, olive oil, tomatoes, garlic, olive oil, fresh basil chiffonade, salt

Taken from www.foodnetwork.com/recipes/bobby-flay/a-trio-of-bruschetta-recipe.html (may not work)