Jamie served this as a bruschetta. Instead, I just sliced ciabatta rolls in half and toasted them. More of an open faced sandwich than proper bruschetta. Sorry for the crappy pictures.
- Two handfuls of cherry tomatoes
- One handful of kalamata olives
- 4 tablespoons of olive oil
- 1 tablespoon dried oregano
- some basil
- salt and pepper
- balsamic vinegar
- ciabatta bread
- mozzarella cheese
Smash the olives and tomatoes in a bowl. Add oil, vinegar, basil, oregano, and salt and pepper. Refrigerate for awhile. Toast ciabatta bread. Rub a garlic clove onto the toasted bread. Top the bread with the salad and some mozzarella cheese.