Prosciutto, Tomato And Olive Bruschetta

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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

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