Bruschetta with Tomato Topping

Italian bread cut diagonally into 2.5cm slices
6-8 vine ripened tomatoes
1/2 cup pitted black olives
1 small red onion
1/2 green pepper
1 tablespoon olive oil
1 teaspoon balsamic vinegar
Maldon salt and freshly ground pepper
2 cloves garlic

Dice the tomatoes. Chop the olives and finely dice the red onion and capsicum. Place all in a bowl and drizzle over the olive oil and balsamic vinegar. Sprinkle on some Maldon salt and freshly ground pepper and stir to combine. Toast the bread on both sides. Once it starts to brown, spray or paint it with a little olive oil. Finish toasting. (I have a pump spray can you can fill with oil, give the pump a few presses, then use the aerosol spray to mist the oil over bread, salads, what you will.)

Peel and cut the garlic cloves in half and rub over the toasted bread. Drain excess liquid from the tomato mix and spoon onto the toasted bread. Serve immediately.

Don't be tempted to make this ahead as the tomato topping will make the toasted bread soggy.

A veritable pick-me-up, I swear