Tomato, Olive & Basil Crostini

This crostini is a quick and easy appetizer that I often bring to family functions. They're always a huge hit and have been requested multiple times. I love the combination of crusty bread and hot, melted cheese with the freshness of the tomato, olives and basil. Delish!

You can do most of it ahead of time, too, so there's really no fuss the day of! I usually make the topping a day before or the morning of, and I toast the bread a few hours before as well. They even keep for a few days after! I made it for a get-together on Sunday and then re-created them on Thursday when I have my "girls nights" and it was still just as good. Enjoy and have a great weekend!

Printable Recipe

Ingredients

• 2 large tomatoes, deseeded and chopped
• 2 (4 oz.) cans black olives, drained and chopped
• 1/2 cup olive oil
• 3 tbsp. fresh basil, finely chopped
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• Mozzarella cheese, sliced thin
• Italian bread
• Olive oil
• Garlic (I used the jarred stuff)

In medium sized bowl, combine tomatoes, olives, 1/2 cup olive oil, basil, salt and pepper. Stir well. Refrigerate for at least 30 minutes to allow the flavors to blend.

Meanwhile, slice the Italian bread. Combine a few tablespoons of olive oil and a heaping teaspoon of garlic (and some of the juice) in a small bowl (if using fresh garlic, you can skip the mincing and just rub a clove of garlic on each piece before brushing on the oil). Use a pastry brush to coat the top of each slice of bread with the olive oil mixture. Toast the bread until slightly brown on both sides. Remove and cool.

When ready to serve, turn the broiler on high. Place a slice of Mozzarella cheese on the top of each bread slice, and broil until melted. Top with the tomato mixture and serve.

Source: SK Original