Bruschetta

Ingredients
1 large tomato, seeded and finely chopped
6 kalamata olives, pitted and finely chopped
1/4 cup marinated artichoke hearts, drained and finely chopped
1 Tbsp fresh basil, finely chopped
1 Tbsp fresh parsley, finely chopped
1 Tbsp extra-virgin olive oil
1/2 tsp red wine vinegar
Coarse sea salt, to taste
Freshly ground black pepper, to taste

8 slices of French or Italian bread, cut in to 1/2" thick slices and lightly grilled or toasted on one side
1 large clove of garlic, halved

Method
Combine the topping ingredients in a small bowl, set aside for a few minutes to allow the flavors to blend.  Rub the toasted sides of the bread with the flat sides of the garlic.  Top each slice of bread with the bruschetta topping, eat and enjoy.

Serves 2