Bruschetta Pomodoro

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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.

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