Three delicious and savory bruschetta toppings. One is an olive and sundried tomato tapenade. The second is a creamy cheese spread with feta and asiago cheeses. The third (My favorite) is a grilled tomato and summer squash with balsamic.
Stir together the olive oil and garlic. Heat for 20 seconds in microwave. Stir. Brush both sides of the bread lightly with olive oil. Sprinkle both sides with salt and pepper to taste.
Spoon some of the garlic onto the top side of the bruschetta as desired.
Place on a baking sheet and bake for about 12 minutes until toasted on each side. Broil for 1 - 3 minutes if a crunchier bread is desired.
For the Sun Dried Tomato & Mixed Olive Tapenade
Combine all ingredients in a medium bowl. Stir to mix well.
Let rest at room temperature for 30 minutes before serving.
For the Feta Cheese Spread
Combine the softened cream cheese and cheese wedges with the pepper until blended.
Gently fold in the Feta cheese crumbles. Sprinkle with fresh basil before serving.
For the Grilled Summer Squash & Tomato with Balsamic
Heat a grill or broiler to medium high.
Lightly brush both sides of the summer squash slices with olive oil and sprinkle with salt and pepper. Place on the grill. Cook each side for 3 - 4 minutes until lightly browned.
You can also grill the tomato slices if desired.
Remove vegetables from grill and cool.
Chop the squash and tomatoes. Salt and pepper lightly (to taste). Drizzle with balsamic vinegar and top with crumbles of Feta cheese if desired.