Prosciutto, Tomato and Olive Bruschetta


2 pints cherry tomatoes, quartered

2 garlic cloves, minced

1/4 cup finely chopped basil

10 oil-cured black olives, pitted and finely chopped

6 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

Eight 1/2-inch-thick slices of peasant bread, toasted

8 thin slices of prosciutto


Instructions Checklist

In a medium bowl, toss the tomatoes with the garlic, basil, olives, olive oil and salt and pepper. Let stand until juicy, about 15 minutes. Mound the tomato mixture on the toasts, top with the slices of prosciutto and serve.