Olive Bruschetta. Name: TERRI DISHMAN Base: McGUIRE AFB, NJ. Recipe: 1 cup of whole green olives. 6 roma tomatoes diced. 2 teaspoons of chopped garlic cloves. 2 whole garlic cloves peeled. 3 tablespoons of EVOO*extra virgin olive oil. 2 1/4 teaspoons of balsamic vinegar. 2 tablespoons of chopped fresh basil. 1/2 teaspoon of seasalt. 1/4 teaspoon of cracked black pepper. 8 slices of any italian bread. Remove pits from olives & chop. In a medium bowl toss olives diced tomatoes, chopped garlic, oil, vinegar,basil, salt & pepper until well mixed, let sit @ room temperature for 20 minutes for flavors to infuse. Toast bread slices under broiler until edges are brown on both sides. Rub both sides of the bread with whole garlic clove, top with tomatoe mixture, sprinkle small amount of cheese on top and place bread slice under broiler until cheese melts. Serves 8.