Ingredients

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

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Instructions

1. For the white bean: Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes.
2. For the tapenade: Combine all ingredients in a food processor and process until smooth.
3. For the fresh tomato: Combine all ingredients in a small bowl and season with salt and pepper to taste.
4. For the bruschetta: Brush bread with olive oil on one side and grill oiled side down until golden brown. Top with the white beans, tapenade and tomatoes.