Bruschetta is perfect party food because it can be made in advance, and it’s versatile. For instance, the bean topping can also be used as a dip for pita toasts, and the pesto can be dolloped into soup or mixed into any pasta dish.

White Bean Topping

makes 2 cups

2 tablespoons olive oil, plus more for drizzling
1 clove garlic, thinly sliced
1 teaspoon finely chopped fresh rosemary
1 15-ounce can cannellini beans, rinsed and drained
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Heat the oil in a small skillet over medium heat. Add the garlic and rosemary and cook until very fragrant, being careful not to let the garlic brown. Remove from heat. Place the beans in a small bowl. Add the flavored oil and season to taste with the salt and pepper. Using the back of a spoon, smash the beans to form a very rough paste. Add more olive oil if necessary. Drizzle with additional oil and sprinkle with more salt and pepper before serving. (This can be made 2 to 3 days in advance and kept in the freezer for up to 2 months.)

Pesto Topping

makes 2 cups

3 cups fresh basil leaves
3 tablespoons grated Parmesan, plus more for serving
2 tablespoons pine nuts
3 small cloves garlic, minced
1 cup extra-virgin olive oil, plus more for storing

Combine the basil, Parmesan, pine nuts, and garlic in a food processor and pulse until finely chopped. With the machine running, pour in a thin, steady stream of the oil, blending until the mixture is well combined and emulsified. Store in the refrigerator in an airtight container covered with a thin layer of oil (to preserve the color) for up to 1 week. Sprinkle with additional Parmesan (and basil leaves, if you wish) just before serving. (This can be made 2 to 3 days in advance and kept in the freezer for up to 2 months.) Note: To make this recipe even simpler, buy prepared pesto and spruce it up at home with chopped pine nuts and freshly grated Parmesan before serving.