Tomato Bruschetta
Jane Davis
3 large tomatoes
2 cloves garlic, minced
6 cured black olives, minced
1/2 red onion, diced
1/4 cup balsamic vinegar
1/3 cup olive oil
1 tsp chopped fresh basil
salt and pepper to taste
Good quality french bread
Pesto

1.  Cut the tomatoes into 1/4 inch diced pieces.  in a
nonreactive bowl, combine the dice tomatoes,  minced garlic,
olives, and onion and toss together well.
2.  In a small bowl, combine the vinegar, olive oil and basil.  
Add to the tomato mixture and toss together well.  Season to
taste with salt and pepper.
3.  Toast the bread slices with pesto until golden brown.. Spoon
the tomato mixture onto the slices of toast and serve.