Bruschettas with Ripe Olives
From:	Stephane, Deauville, Quebec, Canada
Comments:	Excellent appetizer or Italian hors d'oeuvre... If desired, use pesto instead of basil. Garlic croutons can be used, for those who really appreciate the taste of garlic...; if you use fresh garlic, please do not kiss anyone on that day...
Servings:	4

5 or 6 fresh Italian tomatoes 1/2 cup [125 mL] olive oil Juice of 1/2 lemon 1 or 2 garlic cloves, minced 2 tablespoons [30 mL] freshly chopped basil or 1 1/2 tablespoons [22.5 mL] dried basil 6 or 7 ripe olives, stoned Salt and pepper Rusks or toasted French bread slices	Into a food processor, or using a sharp knife, chop Italian tomatoes into very small pieces. Transfer tomato pieces into a bowl; pour in olive oil and lemon juice. Mix. Mix in minced garlic and basil. Chop ripe olives; mix into tomato mixture. Salt and pepper to taste; mix. Marinate for at least 2 hours, refrigerated [1 day maximum]. Serve with rusks or homemade French bread toasts.