Rocco DiSpirito's Bruschetta 3 Ways

Serves 2

1 baguette, sliced on bias into 1/3 inch slices
extra virgin olive oil for brushing

Mushroom with Goat Cheese
3 tablespoons butter
8 ounces sliced mushrooms
1 small shallot, chopped finely
salt and pepper to taste
¼ cup Bertolli Champignon and Mushroom Pasta Sauce
2 tablespoons chopped fresh chives
3 ounces fresh goat cheese

Zucchini “Ratatouille”
2 tablespoons extra-virgin olive oil
1 tablespoon Amore garlic paste
1 1/3 cup diced green and yellow zucchini
salt and pepper to taste
1 tablespoon tomato paste
3 tablespoons Bertolli Sun Ripened Tomato and Olive Pasta Sauce
3 tablespoons chopped mixed olives
red pepper flakes
¼ cup chopped fresh basil

White Bean and Parmigiano
2 tablespoons extra-virgin olive oil
2 tablespoons Amore garlic paste
1 13.5 ounce can white beans, drained
¼ cup white wine
2/3 cup vegetable broth or water
2 tablespoons fresh thyme
salt and pepper to taste
3 tablespoons Bertolli Summer Crushed Tomato and Basil Pasta Sauce
1/4 cup grated parmigiano-reggiano, plus extra for curls

1. Heat grill pan over high heat. Brush bread slices very lightly with olive oil. Grill until lightly charred, about 1 minute per side. Set bread aside.

2. To make Mushroom topping: Heat butter in a large sauté pan over high heat. Add mushrooms and sauté for a few minutes. Add shallots and continue to cook until mushrooms are lightly golden brown. Stir in pasta sauce. Season well with salt and pepper and stir in chives. To serve, spread a few slices of grilled bread with cheese and top with mushroom mixture.

3. To make Zucchini “Ratatouille” topping: Heat olive oil in a medium sauté pan. Add garlic paste and sauté until fragrant, about 1 minute. Add zucchini, season with salt and pepper and sauté until zucchini is tender, about 5 minutes. Add tomato paste and pasta sauce and continue to cook for another minute, stirring to combine. Stir in olives, basil and desired amount of red pepper flakes. Adjust seasoning, if necessary and serve with grilled bread.

4. To make White Bean and Parmigiano topping: Heat olive oil in a medium saucepot. Add garlic paste and sauté for about 2 minutes, stirring often. Add beans, white wine, vegetable stock and thyme to the pot. Simmer for about 8 minutes, over medium heat, or until most of the liquid is evaporated. Drain off and reserve any remaining liquid. Puree in a food processor until smooth with pasta sauce and ¼ cup parmigiano. Add reserved bean cooking liquid as necessary to adjust consistency. Season with salt and pepper. To serve, spread grilled bread with bean mixture. Drizzle with some extra virgin olive oil and top with a parmigiano curl.