For 100 people, if there are other appetizers also, plan on at least 12 pounds of freshly made toasts. You want 2 slices per person. French bread baguette, cut into 1/2 inch diagonal.
Brush both sides with olive oil, place bread on a baking sheet, and bake 13-15 minutes or until thoroughly heated in a preheated 375 to 400 degree oven. Good to turn once, but not essential.

You could do two or 3 flavors-

Fruity bruschetta
Ingredients per 12 ounces bread/ 12 slices. I would do 6 times this recipe as one of three for 110.

1 ½ cups sliced fresh strawberries
1 cup quartered yellow grape tomatoes
3 tbsp. thinly sliced fresh basil
1 tbsp. shallot, minced
1/3 cup Creamy Balsamic or poppy seed salad dressing
Cover and let marinate in refrigerator for 15-20 minutes or overnight.

French or Italian bread baguette, cut into 1/2 inch slices diagonally.
Brush with olive oil, Place bread on a baking sheet, and bake 13-15 minutes or until thoroughly heated in a preheated 375 degree oven.

Heirloom tomato bruschetta
Ingredients per 12 ounces bread/ 12 slice. I would do 6 times this recipe as one of three for 110.

* 2 cups Heirloom tomatoes, seeded and diced (1/2” pieces)(can use Roma)
* 1 Small red onion, sweet onion, or Spanish onion, diced (1/4” pieces), about 1/3 cup
* 2 Cloves of garlic, sliced thin
* 1 tsp. Balsamic vinegar
* 2 Tbl. Extra virgin olive oil
* ¼ tsp. Salt
* ¼ tsp. Black pepper, finely ground
* 6 -8 leaves of Basil, chiffonade (sliced into thin ribbons)

Tastier if you marinate in refrigerator for 30 minutes or overnight.

Olive bruschetta
48 slices

Pitted black olives 2 lb. (2 qt.)
Italian Dressing, 2-1/2 cups
Shredded Parmesan Cheese, 8 oz. (2 cups)
roasted red peppers, chopped, 12 (2 cups)

Marinate in refrigerator for 15-20 minutes or overnight.