• 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.