Thomato and olive bruschetta

    serves 4 to 6

    Bruschetta is the bigger, more rustic cousin of the crostini. While French baguettes make ideal crostini bread, the larger Italian loaves are perfect for bruschetta. The bread is traditionally grilled, but it can be broiled or toasted as well.
    2 large ripe tomatoes, chopped

    ½ cup pitted Kalamata olives, chopped

    1 tablespoon minced fresh parsley or basil

    Salt and freshly ground black pepper

    4 to 6 (about ¾-inch thick) slices good

    Italian bread

    Extra-virgin olive oil, for brushing the bread

    1 or 2 cloves garlic, halved

    Preheat the grill or broiler. In a bowl, combine the tomatoes, olives, parsley, and salt and pepper to taste. Set aside.

    Lightly brush both sides of the bread slices with olive oil and grill or broil the bread until lightly browned. Be careful not to burn it.
    Rub one side of each slice of the toasted bread with the garlic. To serve, top each piece of bread with a spoonful of topping or serve the topping in a bowl surrounded by the toasted bread, for guests to serve themselves.