Brush both sides of bread with Olive Oil, then lightly toast. Evenly spread Tapenade on each bread slice, then top with prosciutto and tomato. Garnish with red onion.
*TAPENADE: In food processor or blender, process 1 cup pitted kalamata and /or oil-cured olives, 1 clove garlic, 1 teaspoon capers, rinsed and drained, 1/4 teaspoon EACH chopped fresh thyme and rosemary leaves and 1/8 teaspoon sugar. While processing, through feed tube, drizzle in 2 tablespoons Bertolli® Extra Virgin Olive Oil until paste forms. Spoon into bowl; cover and chill. Makes about 3/4 cup.