1.   Garnish with the toasted baguette slices.

2.   One panelist suggested adding herbs and spreading it on toasted baguette slices.

3.   Put the pungent olive mixture in a pretty bowl surrounded by toasted baguette slices.

4.   Rub the fresh garlic clove once across each piece of cooled toasted baguette.

5.   Serve with toasted baguette slices.

6.   Spread cheese mixture on one side of each toasted baguette slice.

7.   Spread the potato-Gorgonzola mixture onto the toasted baguette slices.

8.   The hot, crispy, creamy nuggets are then spooned over chilled mixed greens and served with toasted baguette slices.

9.   To make the soup even more substantial, he suggests placing a slice of toasted baguette in the bowl and topping it with a warm poached egg.

10.   Toasted baguette slices, for serving.