Tre Bruschettini

Pugliese sourdough bruschetta topped with (left to right) sauteed mushrooms and wilted baby spinach with garlic and pepperoncino, cannellini beans with pesto, and insalata caprese.

Fagioli con pesto
Open a can of white beans (canellini, great northern). Rinse and drain. Open a jar of Classico Pesto. Put 2 big blobs in with the beans and toss GENTLY. The beans are really delicate, so be careful.

Spinaci e funghi
Cook sliced mushrooms (4 oz) in a little oil until brown. Add sliced garlic and hot pepper flakes and stir until fragrant (less than a minute since your oil is hot). Toss several handfuls of spinach (5 oz) in and put a lid on. Remove pan from heat. Add a splash of balsamic vinegar (1.5 tablespoons?), salt and pepper just before putting on toast.

Insalata Caprese
Cut smallish tomatoes into halves or quarters. Cube some mozzarella (2 parts tomatoes to 1 part mozzarella). Salt and pepper generously. Roll up some basil leaves (4 biggish ones) and cut into chiffonade. Add to tomatoes and cheese, then drizzle with extra virgin olive oil (1.5 tablespoons or so).

Bruschetti
I made everything before starting the toasting process. I brushed sliced bread with olive oil, and broiled until golden and crispy, then rubbed each slice with a fresh garlic clove. The hot toasty bread acts like a grater and rasps off a little bit of the garlic. You might could leave it out, but I feel like it adds another dimension of spiciness and flavor. It's subtle, but with certain bruschetta toppings, indispensable.

When the toasts are done and rubbed, throw them on a plate and top generously. Then eat!