Goat cheese and caramelized onions:
To caramelize the onions, take 2 cups sliced onions (about 2 inches long by about ¼ inch thick) and place them in a non-stick fry pan with 2 tablespoons of butter. Turn stove on medium low heat until butter melts. Turn stove up to medium high and cook onions until they are very golden to light brown. These can be stored in the refrigerator at this point if not needed immediately. Take one slice of the browned bruschetta, slather with goat cheese (I like the garlic & herb flavor) and place some caramelized onions on top.
Roasted red peppers and smoked salmon mousse:
I use the already prepared roasted red peppers that are in the glass jars (in the spaghetti aisle). To make the smoked salmon moose, get one piece of smoked salmon fillet at the meat counter of the local supermarket. It comes in a vacuum pack. Turn it over and remove the skin and the gray layer off the fish fillet. In a bowl flake the fish until in very little pieces. Add about 1/3 the amount of mayonnaise as you have fish. Cream together. If too dry add a little more mayo. Place drained red peppers on a piece of bruschetta and put a small amount of the salmon mousse on top.
Dried tomato and basil pesto.
I buy the small jars of this mix already done (in the spaghetti aisle.)