Bruschetta Pomodoro

Bruschetta Pomodoro Appetizers By: Cooking Pleasures "My parents raised me vegetarian in the South—no small feat!" says Emily Dalton Bryner. She's lived all over the world and modeled this recipe after a favorite dish from an Italian restaurant in Delhi, India. 2 1/2 tablespoons extra-virgin olive oil 3 garlic cloves, minced 1 1/2 tablespoons finely chopped fresh basil 1 1/2 teaspoons finely chopped fresh rosemary 1 1/2 teaspoons finely chopped fresh oregano 1/4 teaspoon salt 3 medium plum tomatoes, diced 1/2 cup pitted Kalamata olives, chopped 1 (12-oz.) loaf artisan baguette, sliced (1/4 inch), toasted 1/2 cup grated Parmesan cheese Dash black or crushed red pepper, if desired 1. Combine oil, garlic, basil, rosemary, oregano and salt in medium bowl. Let stand 2 hours, or cover and refrigerate overnight. 2. Gently stir in tomatoes and olives until thoroughly mixed. Spoon over warm bread. Garnish with cheese and pepper. 38 appetizers