Olive Tapanade Bruschetta

I know I have been in grilling mood for the last few days but this recipe is so good that I don't want to wait to post it. This is a very quick and easy appetizer that uses olives for a tasty zip. I actually liked this recipe so much that I adapted it to go on pasta as well. If you like olives, you will like this.

Olive Tapanade Bruschetta

1 onion cut, sliced thin and cut in half
5 tablespoons olive oil
2 - 14.5 ounce cans Garlic and Olive Oil Petite Diced Tomatoes, one drained and one with the liquid
1 – 3.8 ounce can sliced black olives, drained
1 jar pitted Spanish olives, drained and chopped
2 cloves garlic, pushed thru a press
Fresh ground pepper to taste
1 tablespoon grated Romano cheese
½ teaspoon garlic powder
1 loaf crusty Italian bread, sliced or toast points
Shaved Parmesan cheese

In a large skillet over medium, heat oil and sauté onions and garlic until transparent but not brown, about 7 minutes. Add diced tomatoes, black olives, Spanish olives, cheese, pepper and garlic powder. Mix well and cook until liquid is reduced, about 20 minutes. You want the tapenade to be thick. Remove from heat and allow to cool to room temperature. Arrange Italian bread on a platter. Place 1 tablespoon tapenade on each piece and top with one piece of the shaved Parmesan.