Roasted slice of bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer.   In some countries, a topping of chopped tomato, olive oil and herbs is sold as Bruschetta   In Tuscany it is called fettunta and it is usually served without toppings, especially in November, to taste the very first oil of the season   wikipedia
Crostini  Crouton Pa amb tomàquet
Tomato Basil	Heirloom
Mozzarella	Tuna

A French culinary term meaning a crust or pie-crust of any type.   They are usually made of flaky pastry or puff pastry, but there are also bread croustades (croustade de pain de mie), potato croustades (petites croustades en pommes de terre duchesse), rice, semolina and vermicelli croustades, among others.

When French toast is served as a sweet dish, milk, sugar, or cinnamon are also commonly added before frying, and then it may be topped with sugar, butter, fruit, syrup, or other items . When it is a savory dish, it is generally fried with a pinch of salt, and can then be served with a sauce such as ketchup or mayonnaise or even topped with eggs any style or meat .    wikipedia
Preparation Pain perdu  Regional variations

A tartine is a slice of bread on which we spread (one slice) of sweet or savory toppings like butter, jam or other food preparations in paste form (rillettes, tapenade, tarama).   wikipedia