Excellent on a warm evening...on the patio...with friends...
1 cup loosely packed fresh basil leaves, coarsely chopped
1 medium tomato, seeded and coarsely chopped
2 cloves garlic, chopped fine
15 kalamata olives, pitted and coarsely chopped
3/4 cups (about 2 1/4 oz) Asiago cheese, grated
1/2 loaf French bread, cut into 1/4-inch slices
Preheat oven with broiler. In a large bowl, combine basil, tomato, garlic, olives, and cheese. Cover baking sheet with aluminum foil. Place bread slices on prepared baking sheet and spread each with 1/2 tablespoon of the olive-cheese mixture. Toast under broiler until bread is golden brown and the cheese bubbles; about 3 minutes.
Makes about 12 crostini