Tomato, Olive & Basil Crostini


  • 2 large tomatoes, deseeded and chopped

  • 2 (4 oz.) cans black olives, drained and chopped

  • 1/2 cup olive oil

  • 3 tbsp. fresh basil, finely chopped

  • 1/4 tsp. salt

  • 1/4 tsp. black pepper

  • Mozzarella cheese, sliced thin

  • Italian bread

  • Olive oil

  • Garlic (I used the jarred stuff)

In medium sized bowl, combine tomatoes, olives, 1/2 cup olive oil, basil, salt and pepper. Stir well. Refrigerate for at least 30 minutes to allow the flavors to blend.

Meanwhile, slice the Italian bread. Combine a few tablespoons of olive oil and a heaping teaspoon of garlic (and some of the juice) in a small bowl (if using fresh garlic, you can skip the mincing and just rub a clove of garlic on each piece before brushing on the oil). Use a pastry brush to coat the top of each slice of bread with the olive oil mixture. Toast the bread until slightly brown on both sides. Remove and cool.

When ready to serve, turn the broiler on high. Place a slice of Mozzarella cheese on the top of each bread slice, and broil until melted. Top with the tomato mixture and serve.
by The Savvy Kitchen