This recipe may be reproduced with the following credit:
Chef  SILVIA BIANCO, http://www.chefsilvia.com

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

Makes 4 servings

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

Brown the bread slices on a grill, in a toaster oven or under the broiler, taking care not to let the bread burn. Rub the entire surface of each slice of bread (one side only) gently with the garlic clove. In a bowl, add all the remaining ingredients and toss until well coated. Check seasoning, then top each slice of bread with a portion of the mixture and serve.

Note: This recipe can easily be doubled or tripled. If you plan to serve this dish as part of a buffet, serve the bread and tomato mixture separately. This will keep the bread from getting soggy from the tomato juices.