Bruschetta

1 cup pitted black olives
2 cloves garlic, minced
2 tsp balsamic or red wine vinegar
1 tsp capers, drained
1 tsp olive oil
1 1/3 cups chopped tomatoes (2 medium)
1/3 cup thinly sliced green onions
1 TBS freshly snipped basil or oregano, or 1 tsp dried basil or oregano, crushed
1 TBS olive oil
1/8 tsp pepper
Loaf of French bread
2 TBS olive oil
1/2 cup grated Parmesan cheese
Ricotta cheese

For olive paste, in a food processor bowl or blender container combine olives, garlic, vinegar, capers, and the 1 tsp olive oil. Cover and process till a nearly smooth paste forms, stopping and scraping the sides as necessary.

For the tomato topping, in a small bowl stir together chopped tomatoes, green onions, basil or oregano, the 1 TSB olive oil, and pepper.

For the toast, cut bread into 1/2-inch thick slices. Use the 2 TBS olive oil to lightly brush both sides of each slice. Place on an ungreased, foil-lined baking sheet. Bake in a 425 degree oven about 5 minutes or till crisp and light brown, turning once.

To assemble, spread each piece of toast with a thin layer of ricotta cheese, then a thin layer of olive paste. Top each with about 2 TBS of the tomato topping and sprinkle with Parmesan cheese. Return slices to the baking sheet. Bake in a 425 degree oven for 2 to 3 minutes or till cheese starts to melt and toppings are heated through. Serve warm.