Bruschetta with Olives and Tomatoes

Bruschetta is a very special type of toasted bread, pronounced 'brusketta'.
Italian country bread is toasted on both sides over hot, fragrant coals, then slashes are made along the surface of each piece of bread, which is then rubbed with an open clove of garlic. After that, peppery Italian extra virgin olive oil is poured over quite generously so that it runs into the bread, making little pools all around the base of the plate.
I saw this description at Delia's site and was tempted. I am not a great fan of garlic. So I adapted the recipe and added Olives to tempt the fussy palate. Using  the ingredients available at home, I prepared this Bruschetta. A sure winner of a recipe! The whole kitchen was filled with the flavour.

And one decision taken by my son is that he will take the pictures. I am very happy about it.

Baguette – 1, sliced on the diagonal
Olive oil
Cheese – 2 Tbsp

For the Topping:
Tomatoes – 2, large
Black Olives – 2 Tbsp
Garlic – 1 very small flake
Basil (dry) – 1 tsp
Vinegar - 1 tsp
Olive Oil – 2 Tbsp
Salt – ½ tsp (to taste)
Pepper – ½ tsp (to taste)

First prepare the tomato - olive topping.  
Deseed and chop tomatoes finely.
Chop the olives. Crush or grate the garlic clove to a fine paste.
Mix all the topping ingredients together and keep covered for half an hour for the flavours to blend in.

Brush olive oil on the sliced baguette and toast until golden.
Top the toasted bread slices with the tomato-olive mixture.
Sprinkle cheese on top and serve at once.

Freeze the cheese cube and grate using very short strokes to get a powdery effect.


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