A rich and delicious French style pate.
Cook 3 pieces of chicken liver in a pan with 1 tbsp of melted butter. Cook until sealed, being careful not to overcook or the liver will turn grey. Add 2 finely chopped garlic cloves and cook for about 30 seconds more. Pierce the liver with a knife and if there is no trace of blood, it is cooked. Add to a food processor along with a handful of small capers, rinsed, and process until chopped to your liking either smooth or coarse. Slice and toast some ciabatta then top with some pâté and serve.

Rub garlic over the bruschetta, if you have time.
Seed a couple of red and yellow bell peppers, slice into strips, then add to a frying pan with a little olive oil. Season, and cook until the peppers begin to soften. Raise the heat, add a drop of balsamic vinegar, and cook for a few more minutes. Use to top sliced and toasted ciabatta. Garnish with fresh basil leaves.

A rustic version of tapenade.
Finely chop a handful of black and green pitted olives. Add them to a frying pan with a little olive oil. Cook for a couple of minutes, then add a pinch of hot red pepper flakes and season. Stir to combine and cook for a few minutes more, then use to top sliced and toasted ciabatta. Garnish with arugula.

The saffron brings a Spanish flavor to the dish. 
Dice a zucchini into even pieces then add to a frying pan with a little olive oil. Cook for a couple of minutes, then add a pinch of saffron threads and a squeeze of lemon juice. Cook until the zucchini begins to turn golden. Season with salt and pepper, and use to top sliced and toasted ciabatta. Garnish with fresh basil leaves.