Which way is your favorite?RECIPESClassic Bruschetta:Ingredients3-4 slices of stale ciabatta bread (or sun-dried ciabatta bread from specialty store)4 cups water1 1/2 tablespoon salt1 pint cherry tomatoes1/2 teaspoon salt1 tablespoon extra-virgin olive oil8-10 fresh basil leaves1 clove garlic, mincedSteps:1. Dissolve salt in water. Dunk bread in salty water for 15-30 seconds, until bubbles emerge around the bread. You want the bread to be pliable but still crisp.2. Break into individual pieces; slices should yield 9-12 pieces, depending on size. Place bread pieces on a tray.3. Place tomatoes between two plastic container tops. Using a serrated knife, slice through the tomatoes to halve them. Add to a bowl, season with salt and drizzle with olive oil. Add torn basil into the tomato mixture, along with garlic. Stir to combine. Set aside until ready to serve.4. When ready to serve, spoon some of the liquid from the mixture over 3-4 slices of the bread and top with tomato mixture.Bean BruschettaIngredients:3-4 slices of stale ciabatta bread (or sun-dried ciabatta bread from specialty store)4 cups water1 1/2 tablespoon salt1 can cannellini beans, rinsed1 tablespoon extra-virgin olive oil1/4 teaspoon salt2 tablespoons olive oil1 teaspoon balsamic vinegar1 small bunch fresh sage, stems discardedSteps:1. Dissolve salt in water. Dunk bread in salty water for 15-30 seconds, until bubbles emerge around the bread. You want the bread to be pliable but still crisp.2. Break into individual pieces; slices should yield 9-12 pieces, depending on size. Place bread pieces on a tray.3. In a bowl, combine 1/2 of the beans, olive oil and salt; smash to your liking. Add more oil as needed to combine. Stir in balsamic vinegar and stir to combine.4. Heat a small pan over medium-high heat. Add olive oil to pan and fry sage leaves until crispy, about 20 seconds. Transfer sage leaves to a paper-towel-lined dish. Season sage leaves immediately with salt. Set aside until ready to serve.5. When ready to serve, spoon bean mixture onto 3-4 pieces of the bread. Top with whole beans and finish with pieces of fried sage leaf.Ricotta Honey BruschettaIngredients:3-4 slices of stale ciabatta bread (or sun-dried ciabatta bread from specialty store)4 cups water1 1/2 tablespoon salt1 cup fresh ricotta cheeseBlack pepperHoney, to drizzleSteps:1. Dissolve salt in water. Dunk bread in salty water for 15-30 seconds, until bubbles emerge around the bread. You want the bread to be pliable but still crisp.2. Break into individual pieces; slices should yield 9-12 pieces, depending on size. Place bread pieces on a tray.3. Spoon ricotta onto 3-4 slices of the bread and spread to cover. Crack fresh black pepper over top to taste. Drizzle with honey.___Subscribe to Tastemade: http://taste.md/1QsXIWqLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PFIND us on Snapchat Discover: http://taste.md/1P9UuDM