For crostini: Bias-slice bread into 1/2-inch thick slices. Lightly brush 1 side of each bread slice with the olive oil. Lightly sprinkle oiled side with black pepper. Arrange in a single layer on an ungreased baking sheet. Bake in a 425 degree F oven for 4 minutes. Turn slices over and bake for 3 to 4 minutes more or till crisp and light brown.

For topping: Prepare either the Basil Pesto and White Beans or the Fresh Tomato and Olives.

To serve the Basil Pesto and White Beans, spread pesto topping on the oiled side of toasts. Top each with a small amount of bean mixture. If you like, garnish with a fresh basil leaf.

To serve Fresh Tomato and Olives, top with tomato mixture. If you like, sprinkle with cheese. Makes 8 to 10 servings.

Basil Pesto and White Beans: In a small bowl, combine 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, combine 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.

Fresh Tomato and Olives: In a small bowl, combine 1 cup seeded and finely chopped tomatoes, 1 cup coarsely chopped assorted pitted ripe olives (such as kalamata, gaeta, nyon, 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 1 teaspoon minced garlic.

Make-ahead tip: Cool toast; place in an airtight container and store at room temperature for up to 24 hours. For the Basil Pesto and White Beans, transfer the pesto and bean toppings into 2 separate plastic containers with tight-fitting lids. For the Tomato and Olives Cover, transfer topping into a plastic container with tight-fitting lid. Chill toppings for up to 24 hours. Transport in an insulted cooler with ice packs.