Slice a baguette into 1/4-inch slices and toast on both sides.  Rub the hot bread with a peeled clove of garlic. Top with one of the following toppings.

For the tomato topping, peel, seed and chop a fresh tomato.  Season well with salt, pepper, chopped oregano and mint, and moisten with a little olive oil.

For the mozzarella topping, combine equal portions of diced mozzarella and chopped tomato and add plenty of chopped, fresh arugula. Season well with salt, pepper, and moisten with a little olive oil.

For the artichoke topping, finely chop artichoke hearts (about a cup) and combine with 3 tablespoons parmesan cheese, 1 tablespoon olive oil, 2 teaspoons minced parsley, and salt and pepper to taste.

For the Swiss chard topping, wash and de-stem one bunch of chard. In a skillet, heat a tablespoon of olive oil on medium heat and sauté the chard until wilted. Add a tablespoon each of plumped currants and toasted pine nuts. Season well with salt and pepper.