Bruschetta with black olives

Ingredients for 2 servings:

• 4 medium-sized garlic cloves
• 3 tbsp extra virgin olive oil
• ¼ tomato pepper, red
• ¼ tomato pepper, yellow
• 1 m.-large beefsteak tomato(s)
• 6 black olives, pitted, pickled
• n. B. Salt and pepper, black, freshly ground
• 3 small ciabatta
• e.g. parsley leaves
• n. B. basil leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

a typical appetizer from southern Italy

Cut off both ends of the garlic cloves, peel them, and press them through a garlic press, then mix with the olive oil and set aside. Wash the bell peppers, cut them into thin strips, and dice them into small pieces. Wash, peel, deseed, and dice the beefsteak tomato. Chop the olives and washed parsley into small pieces. Halve the ciabatta bread lengthwise and grill the cut sides until light brown. Brush the cut sides with the garlic paste and top with the diced vegetables and olive pieces. Season with salt and pepper. Garnish the bruschetta with basil and serve warm as an appetizer.