Tomato Bruschetta
1 cup pitted Kalamata Olives, finely chopped
1/3 cup plus 3 tablespoons Extra-Virgin Olive Oil, plus more for drizzling
1/4 cup finely chopped fresh basil
4 ripe tomatoes, cored and diced (may substitute chopped cherry or grape tomatoes) (about 1 lb)
Kosher salt
Freshly ground black pepper to taste
1 loaf ciabatta, sliced 1/2 inch (13 mm) thick on the bias (about 12 slices) (12 oz)
1 clove garlic, halved lengthwise
DIRECTIONS
Toss the olives, 1/3 cup (78 ml) oil, basil, tomatoes, salt, and pepper in a bowl.
Heat a cast-iron grill pan over medium-high. Brush the slices of bread on both sides with the remaining 3 tablespoons (45 ml) oil. Grill the bread, flipping once, until crisp and slightly charred at the edges, 2 to 3 minutes per side.
Transfer the bread to a cutting board and immediately rub one side of each slice with the cut side of the garlic. Top each slice of bread with a scant 2 tablespoons tomato mixture and, if desired, drizzle with
Olive Oil Serve immediately.