Bruschetta Pomodoro 2 1/2 tbs extra-virgin olive oil 3 garlic cloves, minced 1 1/2 bs finely chopped fresh basil 1 1/2 tsp finely chopped fresh rosemary 1 1/2 tbs finely chopped fresh oregano 1/4 tsp salt 3 medium plum tomatoes, diced 1/2 cup pitted Kalamata olives, chopped 12-oz loaf artisan baguette, sliced (1/4 inch), toasted 1/2 cup grated Parmesan cheese dash black or crushed red pepper, if desired Combine oil, garlic, basil, rosemary, oregano and salt in medium bowl. Let stand 2 hours, or cover and refrigerate overnight. Gently stir in tomatoes and olives until thoroughly mixed. Spoon over warm bread. Garnish with cheese and pepper.