Bruschetta with Tomatoes, Fresh Mozzarella, Basil, and Kalamata Olives

Although bruschetta (pronounced brus-ket-a) can be found on chic restaurant menus with a wide variety of toppings, the classic is humble – a slice of grilled, toasted, or broiled Italian bread, rubbed with garlic and topped with diced fresh tomatoes and a bit of olive oil..

Makes 4 servings

4 slices (each 1/4 inch thick) crusty bread
1 clove garlic, halved
2 tablespoons extra-virgin olive oil
1/2 small clove garlic, minced
2 plum tomatoes, chopped
1/4 cup kalamata olives, pitted and halved
6 basil leaves, finely chopped
1/2 pound fresh mozzarella, cut in medium dice
Salt and freshly ground black pepper to taste

Brown the bread slices in a toaster oven, under the broiler or on the grill, taking care not to let the bread burn. Rub a cut surface of the halved garlic clove over each slice. Meanwhile, place a small sauté pan with the olive oil and minced garlic over high heat for about 30 seconds, or just until the garlic begins to turn golden brown. Add the chopped tomato to the hot oil, cook for 1 minute, turn off the heat, and add the olives, basil and diced mozzarella. Stir and season with salt and pepper. Top each slice with a portion of the pan mixture.
Note: This recipe can easily be doubled or tripled.