Bruschetta With Tomatoes, Fresh Mozzarella, Basil, And Kalamata

• 4 slices crusty bread
• 1 garlic clove, halved
• 2 tablespoons extra virgin olive oil
• 1/2 small garlic clove, minced
• 2 plum tomatoes, chopped
• 1/4 cup kalamata olive, pitted and halved
• 6 basil leaves, finely chopped
• 1/2 lb fresh mozzarella cheese, cut in medium dice
• salt & freshly ground black pepper

1. Brown the bread slices in a toaster oven or under the broiler, taking care not to let the bread burn.
2. Rub a cut surface on the halved garlic clove over each slice.
3. Meanwhile, place a small saute pan with the olive oil and minced garlic over high heat for about 30 seconds, or just until the garlic begins to turn golden brown.
4. Place the chopped tomato in the hot oil, cook for 1 minute, turn off the heat, and add the olives, basil, and diced mozzarella.
5. Stir and season with salt and pepper.
6. Top each slice with a portion of the pan mixture.

crusty bread, garlic, extra virgin olive oil, garlic, tomatoes, kalamata olive, basil, mozzarella cheese, salt

Taken from www.food.com/recipe/bruschetta-with-tomatoes-fresh-mozzarella-basil-and-kalamata-206931 (may not work)