• 6 1-inch-thick slices crusty Italian bread
• 3 Tbsp. olive oil , for drizzling
• 3 cloves garlic , peeled and sliced in half
• Coarse sea salt , to taste

• 1 to 2 ripe plum tomatoes , cut in half

• 2 Tbsp. olive oil
• 1/2 large red onion , halved lengthwise and thinly sliced
• 1/4 tsp. hot pepper flakes , or to taste
• 1 can (15 ounces) chickpeas , rinsed and drained

• 3 Tbsp. olive oil
• 1/2 medium red onion , thinly sliced
• 2 small Japanese eggplants , cut into 1/4-inch rounds
• 2 Tbsp. red wine vinegar
• 1/2 cup diced fresh mozzarella
• 8 basil leaves , thinly sliced
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper

Basic and tomato: 5 minutes
Eggplant and mozzarella: 15 minutes
Spicy chickpeas: 15 minutes
Total time: 35 minutes

To make any bruschetta: Once toppings are prepared, grill or toast bread, turning once, until marked with grill marks or deep golden brown but still soft in the center.

Rub a garlic clove over toasted bread. Use one of the toppings below, or another favorite.

To make tomato: Rub a plum tomato half on toast, squeezing out a little pulp and seeds. Drizzle with olive oil and sprinkle with coarse sea salt.

To make spicy chickpeas: In a large pot, heat oil over medium heat. Add onion, salt, and red pepper flakes; cook, stirring occasionally, until onion begins to soften, about 5 minutes. Add chickpeas, reduce heat to medium-low, and cook, stirring occasionally, for 5 minutes. Spoon over prepared toast. Drizzle with olive oil and salt if desired.

To make eggplant and mozzarella: In a large sauté pan, heat olive oil until it just starts to smoke. Add onion and cook until soft, 9 to 10 minutes. Add eggplant and cook, stirring regularly, until eggplant has darkened and is soft. Add red wine vinegar and remove from heat; cool. Add mozzarella, basil, salt, and pepper. Spoon over prepared toast and serve.

Adapted from the Mario Batali Cooks! iPhone and iPad app.