This is actually 4 different spreads that the chef, Caprial Pence, serves together in one appetizer. I love all 4, so I'll post the complete recipe, but you can pick and choose which to do if you don't want all 4. (I've done a mixed black and green olive tapenade instead of one of each with really good results, and you can buy jars of ready-made tapenade, which is olive spread, in almost any good store these days - again, try Trader Joe's.) The best part is you make all the spreads the day or two ahead of time!

Bruschetta With Gorgonzola Spread & A Trio Of Tapenades GORGONZOLA SPREAD
1/2 cup Gorgonzola
1/4 cup cream cheese
1/4 cup half-and-half

BLACK OLIVE TAPENADE
1/2 cup pitted cured black olives
2 cloves garlic
1/2 teaspoon capers
1 oil- or salt-packed anchovy fillet
1 teaspoon freshly squeezed lemon juice
2 tablespoons olive oil

GREEN OLIVE TAPENADE
1/2 cup pitted cured green olives
2 cloves garlic
1/2 teaspoon capers
1 oil or salt-packed anchovy fillet
1 teaspoon freshly squeezed lemon juice
2 tablespoons olive oil

SUNDRIED TOMATO TAPENADE
2/3 cup chopped dry-packed sundried tomatoes
2 cloves garlic
2 teaspoons tomato puree
1 teaspoon Capers
2 teaspoons chopped fresh Basil
1/4 cup olive oil
Salt
Freshly ground black pepper

12 large slices good-quality French bread
1 tablespoon olive oil
3 cloves garlic, minced

To prepare the Gorgonzola spread, place the Gorgonzola and cream cheese in the bowl of a food processor fitted with the metal blade and blend until creamy. Add the half-and-half and blend just until smooth. Set aside.

To prepare the black olive tapenade, put the olives, garlic, capers, anchovy, and lemon juice in the bowl of the food processor and process until smooth. With the machine running, slowly add the olive oil through the feeder tube and process until smooth. Scrape down the sides of the bowl, place the mixture in a separate bowl, and set aside.

To prepare the green olive tapenade, follow the instructions for the Black Olive Tapenade.

To prepare the sundried tomato tapenade, place the tomatoes, garlic, tomato puree, capers, and basil in the bowl of the food processor and process until smooth. With the machine running, slowly add the olive oil through the feeder tube and process until smooth. Scrape down the sides of the bowl, season to taste with salt and black pepper, and set aside.

To prepare the bruschetta, drizzle the bread slices with the olive oil and spread with a thin layer of the minced garlic. On a hot, well-oiled grill or under a broiler, grill the bread until crispy and brown. Remove the bread from the grill or broiler. Spread some of the Gorgonzola Spread on each slice. Spread the black olive tapenade on 4 slices. On another 4 slices, spread the green olive tapenade. Spread the remaining slices with the sundried tomato tapenade. Cut each slice into 3 triangles, place on a platter, and serve immediately.