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1
To prepare the Gorgonzola spread, place the Gorgonzola and cream cheese in the bowl of a food processor fitted with the metal blade and blend till creamy.
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2
Add in the half-and-half and blend just till smooth.
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3
Set aside.
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4
To prepare the black olive tapenade, put the olives, garlic, capers, anchovy, and lemon juice in the bowl of the food processor and process till smooth.
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5
With the machine running, slowly add in the extra virgin olive oil through the feeder tube and process till smooth.
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6
Scrape down the sides of the bowl, place the mix in a separate bowl, and set aside.
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7
To prepare the green olive tapenade, follow the instructions for the Black Olive Tapenade.
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8
To prepare the sundried tomato tapenade, place the tomatoes, garlic, tomato puree, capers, and basil in the bowl of the food processor and process till smooth.
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9
With the machine running, slowly add in the extra virgin olive oil through the feeder tube and process till smooth.
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10
Scrape down the sides of the bowl, season to taste with salt and black pepper, and set aside.
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11
To prepare the bruschetta, drizzle the bread slices with the extra virgin olive oil and spread with a thin layer of the chopped garlic.
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12
On a warm, well-oiled grill or possibly under a broiler, grill the bread till crispy and brown.
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13
Remove the bread from the grill or possibly broiler.
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14
Spread some of the Gorgonzola Spread on each slice.
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15
Spread the black olive tapenade on 4 slices.
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16
On another 4 slices, spread the green olive tapenade.
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17
Spread the remaining slices with the sundried tomato tapenade.
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18
Cut each slice into 3 triangles, place on a platter, and serve immediately.
