Caprese with Olives on Garlic Toast

• 12 slices crusty baguette, cut on a long angle
• Extra-Virgin olive oil, for drizzling
• Salt and pepper
• 1 clove garlic, crushed
• 3/4 ball fresh mozzarella cut in to 1/4-inch dice, see Cook's Note
• 3 plum tomatoes, seeded and cut into 1/4-inch dice
• 10 fresh basil leaves, chopped
• 10 kalamata olives, pitted and finely chopped
• Extra-virgin olive oil, for drizzling
• Salt and pepper

1. Preheat oven to 350 degrees F.
2. Arrange the bread slices on a baking sheet, drizzle with extra-virgin olive oil, sprinkle with a little salt and pepper.
3. Transfer to the oven and bake for 5 to 8 minutes or until golden brown.
4. Remove from the oven and while still hot, rub the seasoned side of the toasts with the crushed clove of garlic.
5. Reserve the toasts while you make the Caprese with Olives.
6. In a bowl combine the diced mozzarella, tomatoes with the chopped basil and olives.
7. Drizzle with a generous amount of extra-virgin olive oil and season with salt and pepper, to taste.
8. Arrange a mound of the Caprese with Olives on top of each garlic toast.
9. Cook's Note: make easy work of dicing the cheese by placing the mozzarella in the freezer for 10 to 15 minutes before dicing; the firmer the cheese, the easier it is to dice.

crusty, extravirgin olive oil, salt, clove garlic, mozzarella, tomatoes, basil, olives, extravirgin olive oil, salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/caprese-with-olives-on-garlic-toast-recipe.html (may not work)