|Pitted ripe olives||1 Cup (16 tbs)|
|Balsamic vinegar/Red wine vinegar||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Capers||1 Teaspoon, drained|
|Olive oil||1 Teaspoon|
|Chopped tomatoes||1 1⁄3 Cup (21.33 tbs) (Red And Or Yellow Ones)|
|Thinly sliced green onions||1⁄3 Cup (5.33 tbs)|
|Snipped fresh basil/Oregano / 1 teaspoon dried basil / oregano, crushed||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Loaf baguette style french bread||8 Ounce (1 Loaf)|
|Olive oil||2 Tablespoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
For olive paste, in a food processor bowl or blender container combine olives, vinegar, garlic, capers, and the 1 teaspoon olive oil.
Cover and process or blend until a nearly smooth paste forms, stopping and scraping the sides as necessary.
For topping, in a small bowl stir together chopped tomatoes, green onions, basil or oregano, the 1 tablespoon olive oil, and the pepper.
For toast, cut bread into 1/2-inch slices.
Using the 2 tablespoons olive oil, lightly brush both sides of each bread slice with oil.
Place on an ungreased baking sheet.
Bake in a 425° oven about 5 minutes or until crisp and light brown, turning once.
To assemble, spread each piece of toast with a thin layer of olive paste.
Top each with about 2 tablespoons of the topping; sprinkle with Parmesan cheese.
Return slices to the ungreased baking sheet.
Bake for 2 to 3 minutes more or until cheese starts to melt and topping is heated through.