Gorgonzola Spread
1/2 C. Gorgonzola
1/4 C. cream cheese
1/4 C. half-and-half

 

Black Olive Tapenade
1/2 C. pitted cured black olives
2 cloves garlic
1/2 tsp. capers
1 oil- or salt-packed anchovy fillet
1 tsp. freshly squeezed lemon juice
2 tsp. olive oil

 

Green Olive Tapenade
1/2 C. pitted cured green olives
2 cloves garlic
1/2 tsp. capers
1 oil- or salt-packed anchovy fillet
1 tsp. freshly squeezed lemon juice
2 tsp. olive oil

 

Sun-Dried Tomato Tapenade
2/3 C. chopped dry-packed sundried tomatoes
2 cloves garlic
2 tsp. tomato purée
1 tsp. Capers
2 tsp. chopped fresh Basil
1/4 C. olive oil

Salt
Freshly ground black pepper

12 large slices good-quality French bread
1 tsp. olive oil
3 cloves garlic, minced

 

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 until creamy. Add the half-and-half and blend just until smooth. Set aside. To prepare the black olive tapenade, put the olives, garlic, capers, anchovy, and lemon juice in the bowl of the food processor and process until smooth. With the machine running, slowly add the olive oil through the feeder tube and process until smooth. Scrape down the sides of the bowl, place the mixture in a separate bowl, and set aside.  To prepare the green olive tapenade, follow the instructions for the Black Olive Tapenade.  To prepare the sundried tomato tapenade, place the tomatoes, garlic, tomato purée, capers, and basil in the bowl of the food processor and process until smooth. With the machine running, slowly add the olive oil through the feeder tube and process until smooth. Scrape down the sides of the bowl, season to taste with salt and black pepper, and set aside.  To prepare the bruschetta, drizzle the bread slices with the olive oil and spread with a thin layer of the minced garlic. On a hot, well-oiled grill or under a broiler, grill the bread until crispy and brown. Remove the bread from the grill or broiler. Spread some of the Gorgonzola Spread on each slice. Spread the black olive tapenade on 4 slices. On another 4 slices, spread the green olive tapenade. Spread the remaining slices with the sundried tomato tapenade. Cut each slice into 3 triangles, place on a platter, and serve immediately.