By Betty Crocker
1 cup pitted ripe olives
2 cloves garlic, minced
2 tsp balsamic vinegar or red wine vinegar
1 tsp olive oil
1 tsp capers, drained
1 1/3 cup chopped tomato
1/3 cup thinly sliced green onions
1 Tbl. fresh basil or 1 tsp dried basil
1 Tbl. olive oil
1/8 tsp pepper
8-oz loaf French bread
2 Tbl. olive oil
1/2 cup grated parmesan cheese
In food processor combine olives, garlic, vinegar, capers, and 1 tsp olive oil. Blend until a paste forms. In small bowl, combine chopped tomatoes, green onions, basil, pepper, and 1 tbl of olive oil. Cut bread into 1/2 in think slices. Use 2 tbl oil to lightly brush both sides. Place on ungreased baking sheet. Bake 425 until crisp (about 5 minutes). Spread each piece of toast with olive oil paste, tomato toppings, and sprinkle parmesan cheese.
Bake at 425 for 3 minutes until cheese melts.
