3 to 6 fat cloves garlic, chopped as finely as you like
2 large heirloom tomatoes, chopped, with their seeds and juice
10 leaves fresh basil, thinly sliced
1 ounce kalamata olives (about 8), pitted and quartered
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil, plus more for the bread
Kosher salt and freshly ground black pepper
1 baguette, sliced diagonally into 12 to 16 rounds
Dump the garlic, tomatoes with their seeds and juice, basil, olives, balsamic vinegar, olive oil and some salt and pepper into a mixing bowl. Stir it up and let it sit until ready to serve.
Heat a grill pan over high heat. Brush both sides of the bread slices with some olive oil and grill until grill marks form, about 2 minutes; flip and grill on the other side, another 2 to 3 minutes. Arrange the bread on a serving platter and mound a heaping tablespoon of bruschetta mixture on top of each piece. Put any remaining tomato mixture in a small serving bowl and serve with the bruschetta.