2 pints cherry tomatoes, quartered
2 garlic cloves, minced
1/4 cup finely chopped basil
10 oil-cured black olives, pitted and finely chopped
6 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
Eight 1/2-inch-thick slices of peasant bread, toasted
8 thin slices of prosciutto
In a medium bowl, toss the tomatoes with the garlic, basil, olives, olive oil and salt and pepper. Let stand until juicy, about 15 minutes. Mound the tomato mixture on the toasts, top with the slices of prosciutto and serve.