Tomato and Olive Tapenade Bruschetta

Last week, when we went to our landlord's for swimming and dinner, she made this wonderful bruschetta.  I didn't get the official recipe from her, however I went off what she told me was in it and this is what I came up with.  And just so you all know, I made it the following night because it was so amazing.  In fact, I might even make it again tonight.  It's that good.  

First, I made some french bread baguettes using Lucy's Crusty French Bread recipe (I shaped mine into three skinny baguette sized loafs).  Sourdough bread would probably be even better, but that requires starter and when you are craving bruschetta, you don't want to wait that long.

I sliced the baguettes into slices and then toasted them under a low broiler for about five minutes.  Watch it close though, as they will go from nicely toasted to charred in no time flat.  Don't ask me how I know....

And now, without further ado, the star of the show....

Tomato and Olive Tapenade Bruschetta

1/2 cup black olives, finely chopped
1/2 cup green olives, finely chopped
3 garlic cloves, minced
2 large tomatoes, chopped (garden fresh would be best, if not, store bought work too--that's what I used)
1-2 tablespoons extra virgin olive oil
Salt and pepper, to taste

Fresh basil, chiffonade
Parmesan Cheese, grated

In a mixing bowl, gently toss black and green olives, garlic, and tomatoes.  Add olive oil and salt and pepper to taste.

Spoon generous amounts of olive and tomato mixture on toasted baguette slices.  Sprinkle liberally with fresh basil and Parmesan cheese.  Enjoy! 

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap
Two For Tuesdays Recipe Swap 
Life As Mom Ultimate Recipe Swap