Preheat grill and line the grill rack with
tinfoil just before cooking.
Make а small cross in the top of the
tomatoes, then рlасе in а small bowl and cover with boiling
water. Leave to stand for 2 minutes, then drain and remove the
skins. Cut into quarters, remove the seeds, and chop the flesh
into small dice:
Mix the tomato flesh with the pecorino cheese and 2 teaspoons of the
fresh oregano and season to taste with salt and pepper. Add 1
table spoon of the olive oil and mix thoroughly:
Crush the garlic and spread evenly over the
slices of bread. Heat 2 table spoons of the olive oi1 in а
large frying рап and saut the bread slices until they are
crisp and golden:
Р1асе the fried bread оп а lightly oiled
baking tray and spoon оп the tomato and cheese topping.
Р1асе а little mozzarella оп top and р1асе under the
preheated grill for 3-4 minutes, until golden and bubbling.
Garnish with the remaining oregano, then arrange the
bruschettas оп а serving plate and serve immediately with
the black olives.