Bruschetta ( Prep. time 1 hour , 15 minutes incuding marinating time.  Serves 4-6)

1 ripe tomato, diced

¼ onion diced

3 cloves roasted garlic, rough chop

½ C. sliced, pitted kalamata olives

2 Tb. olive oil

1 tsp. balsamic vinegar

fresh basil leaves, torn

salt, pepper

crustini or Italian bread, lightly toasted then rubbed with another clove of garlic

torn fresh mozzarella cheese

lemon wedges

Combine tomato, onion, garlic, olives, 1 Tb. olive oil, balsamic vinegar, salt and pepper in a medium bowl.  Cover with plastic wrap and refrigerate up to an hour to allow flavors to marry. Arrange the toasted crustini or Italian bread on a baking plan or on the grill over low heat. Spoon the tomato mixture over bread.  Top with some of the torn basil then the mozzarella.  Place under a broiler or tent a little aluminum foil over the bruschetta on the grill and heat  until cheese is melted.  Top with a little more torn basil if you like and squeeze some lemon juice over the top.  If you'd like a little more acidity, you can drizzle a little more balsamic vinegar over the top as well.

With tomatoes and basil in season, this bruschetta is a perfect summer side dish or appetizer.