For The Tomato Topping: Plum Or Roma Tomatoes Olives Extra Virgin Olive Oil Garlic Confit
Prep the tomatoes. If using plum or Roma tomatoes, remove the core, then chop the whole tomato (including the pulp and seeds) into a small dice and scrape the tomato pieces and their juices into a large bowl.
Add the olives, olive oil, garlic, salt, black and crushed red pepper to the tomatoes and stir well. Let this mixture sit for 30-60 minutes at room temperature.
Meanwhile, prepare the bruschetta bread. Grill both sides of the bread slices on a very hot grill or grill pan until slightly charred.
As the bread slices come off the grill, rub the surface of one side of the hot grilled bread with the cut side of a garlic clove.
Next, brush it lightly with extra virgin olive oil.