Olive Rosemary Crostini – Rachael Ray

Ingredients

• 2 cloves garlic, cracked away from skin
• 1/4 cup extra virgin olive oil (EVOO)
• 1 small loaf crusty bread, sliced
• 1/4 pound Sicilian oil-cured black olives, pitted and chopped
• 1/4 pound green olives, pitted and chopped
• 3 tablespoons capers, drained
• 1/2 teaspoon crushed red pepper flakes
• 2 sprigs fresh rosemary, leaves stripped from stems