Fresh Tomato Bruschetta with Olives

Sometimes, you just need some bruschetta. This is a great one to make if you have an excess of tomatoes-it makes for a satisfying lunch or an amazing appetizer. This recipe will make about 5-6 pieces, but is easily doubled-or tripled! The olives add a little extra flavor and I love them, but you can leave them out if olives aren't your thing.

Fresh Tomato Bruschetta with Olives:

•3 medium ripe tomatoes, chopped

•7-10 leaves fresh basil

•2 tbsp. olive oil

•2 cloves garlic, finely chopped

•Salt to taste

•1/2 cup pitted kalamata olives, sliced

•5-6 thick pieces baguette or similar bread and olive oil to coat

Lightly brush each slice of bread with olive oil and put in a preheated 350 degree oven until lightly toasted.

Mix together tomatoes, basil, garlic, oil, and salt in a large bowl. Put bread on a plate and top with the bruschetta mixture and olives. Serve immediately.