bruschetta, hummus, and deviled eggs.

1 loaf of crusty bread, sliced
2 tomatoes, chopped
1/4 cup olive oil
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15-ounce) can chickpeas, drained and rinsed
1/2 cup tahini
1/4 cup olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
Salt and pepper to taste
12 hard-boiled eggs, peeled and halved
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon paprika
Preheat oven to 350 degrees Fahrenheit.
Brush bread slices with olive oil and sprinkle with basil, salt, and pepper. Bake for 10-12 minutes, or until golden brown.
Combine chickpeas, tahini, olive oil, lemon juice, garlic, salt, and pepper in a food processor. Blend until smooth.
Mash egg yolks together with mayonnaise, mustard, and paprika. Season with salt and pepper to taste. Spoon the filling into the egg whites and garnish with paprika.
To assemble the platter, arrange the bruschetta slices on a platter. Top with the tomatoes, olive oil, and salt and pepper to taste. Serve the hummus and deviled eggs on the side.