White Bean, Tomato, Goat Cheese and Olive Bruschetta

• 1 15-ounce can white beans, rinsed and drained
• 3 plum tomatoes, peeled optional, chopped
• 1/4 cup chopped, pitted imported black or brown olives
• 1/4 cup chopped basil
• 1 large clove garlic, chopped
• 6 tablespoons olive oil
• French bread or baguette slices
• 4-6 ounce soft goat or sheep cheese

Mix the beans, tomatoes, olives, basil, garlic and 4 tablespoons olive oil in a bowl. Slice the bread into 1/2" thick slices. Brush lightly with the remaining 2 tablespoons olive oil. Toast the bread pieces lightly; they should be crispy but not browned. Spread the toasts with some of the goat cheese and top with some of the bean mixture. NOTE: leave off the cheese for pareve version.