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