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Appetizer -- Bruschetta with Tomatoes and Kalamata Olives


1 large loaf Italian Bread
1 clove garlic, minced
8 ripe plum tomatoes, chopped
One third cup Kalamata olives, pitted and chopped
One quarter cup fresh parsley, chopped
One quarter cup olive oil
2 tsp. ground oregano
Salt and pepper to taste

Slice bread loaf in half lengthwise. Place bread on a baking sheet and broil for about 1 minute until lightly toasted. Combine garlic and remaining ingredients in a bowl and whisk together. Spread over toasted bread and serve immediately.

The Skinny: Olives have some fat in them but it is supposed to be the good kind of fat.

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