This goes great with anything and everything and at anytime of year. You’ll be making it more often than you realize. I’m sure my family is saying, “Not again!” but loving it at the same time!

1 loaf of Italian or French bread sliced lengthwise
Extra Virgin olive oil
2 cans pitted, black olives – drained
1 jar roasted red peppers – drained, & sliced into strips
Fresh black pepper, to taste
1 large fresh mozzarella ball or packaged – sliced thin
2-3 garlic cloves (or more) – fresh or a full teaspoon minced from the jar

Preheat your oven to 350 degrees and get out a large baking or cookie sheet. Place the 2 bread slices, face-up, on the cookie sheet and brush both (or lightly drizzle then spread) with some olive oil.

In a food processor or blender, puree the olives, 1/4 cup olive oil and garlic. Spread a thinnish layer on each slice of bread. Sprinkle with some fresh black pepper. Layer the cheese slices over the olives, then place the roasted peppers on top of the cheese – you can place them in a decorative criss-cross type pattern, or whatever you choose.

Very lightly drizzle with a bit more olive oil and bake for about 15 minutes – until the cheese is melted. Slice and serve.

Notes: Play around with the ingredients. If you can’t find fresh mozzarella, use the shredded packaged type if you must. I like Borden or Sargento, and use as much garlic as you want to. Sometimes we even sprinkle hot red pepper flakes on it, or some folks drizzle hot pepper sauce.