Fresh Tomato and Olive Topping:
In a small bowl, stir together 1 cup seeded and finely chopped tomato (2 medium): 1 cup coarsely chopped assorted pitted ripe olives (such as kalamata, Greek, or Mission); 1/3 cup finely chopped red onion; 2 tablespoons snipped fresh cilantro or parsley; 2 tablespoons balsamic vinegar or red wine vinegar; and 2 cloves garlic, minced.
Shrimp Topping:
In a medium bowl stir together 8 ounces peeled and deveined cooked shrimp, chopped; 1 tablespoon olive oil; 2 teaspoons white wine vinegar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Set aside. Halve 2 large cloves of garlic and rub toasts with cut sides before topping with shrimp mixture.
Basil Pesto and White Bean Topping:
In a small bowl stir together a 9-ounce container (1 cup) basil pesto; 1 finely chopped hard-cooked egg; and 1 teaspoon lemon juice, sherry vinegar or red wine vinegar. In another small bowl stir together 1/2 of a 19-ounce can cannellini (white kidney) beans or 1/2 of a 15-ounce can Great Northern beans, rinsed and drained (1 cup); 1 tablespoon thinly sliced green onion or chopped shallot; 1 tablespoon olive oil; and 1/8 teaspoon crushed red pepper.
Dried Fig and Pistachio Topping:
In a medium bowl place 3-ounces cream cheese, 2 ounces fontina or provolone cheese, and 3 ounces goat cheese (chevre) ; let stand at room temperature for 30 minutes. In a small bowl stir together 1/4 cup snipped dried figs and 1 tablespoon balsamic vinegar; let stand at room temperature for 30 minutes. Beat cheese with an electric mixer on low speed until well combined; stir in figs. Serve with 1/4 cup chopped pistachios.
