Campari® Puttanesca Bruschetta

1 baguette, sliced into 12 ½” slices
1 clove garlic plus 2 cloves, thinly sliced
3 tbsp extra virgin olive oil, separated
1/4 tsp chili flakes
1 tbsp capers, roughly chopped
3 tbsp Kalamata olives, pitted and roughly chopped
1/2 lb Campari® tomatoes, diced
1 tbsp flat leaf parsley, chopped
Kosher salt and freshly ground black peppercorns to taste

Toast baguette slices and rub with garlic clove. Drizzle toasted bread lightly with 1 tablespoon of olive oil. Set aside.

In a small nonstick frypan, heat 2 tablespoons of olive oil over medium heat. Add sliced garlic and gently fry to very light golden color, about 1 minute. Add chili flakes, chopped capers and olives. Stir and continue to fry another minute. Remove pan from heat and
let cool slightly.

Place diced tomatoes in a medium mixing bowl. Pour slightly warm garlic-caper mixture
over tomatoes and gently stir. Fold in chopped parsley and season with salt and pepper to taste.

To serve, spoon a generous tablespoon of tomato mixture over crostini. Enjoy!