This recipe was conceived by my cooking instructor, Demetra.  She conducts a wonderful cooking class and has some fabulous recipes to share.

Bruschetta with Tomatoes, Olives and Oregano

6 slices rustic bread -- 1/2" thick
2 tablespoons olive oil
2 cloves garlic -- peeled, sliced lengthwise
3/4 cup Kalamata olives -- pitted
2 medium tomatoes -- cored, seeded, diced
3 tablespoons chopped fresh oregano

Preheat broiler. Cut each slice of bread in half. Drizzle with olive oil and place on baking sheet. Place under broiler and cook until tops are toasted. Watch carefully, these burn quickly. Remove from oven and rub each toast with the cut side of the garlic halves. Set aside.

Place olives in a food processor and puree until fine or chop very finely with knife.

Spread olive puree over each toast, dividing evenly among them. Place chopped tomatoes on top of each olive-topped toast, dividing evenly again. Sprinkle the tops with oregano and serve.

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