1 tablespoon chopped fresh garlic
4 (1/2- to 3/4-inch) slices Italian or Vienna bread
1 (10-ounce) package romaine salad greens
2 cups small broccoli florets
1 1/2 cups halved cherry tomatoes
4 ounces (1 cup) mozzarella cheese, cubed 1/2-inch
1/4 cup pitted ripe olives
2/3 cup Italian salad dressing
Combine Butter with Olive Oil and garlic in bowl. Spread mixture over both sides of bread slices. Place onto broiler pan. Broil 4 to 6 inches from heat, turning once, 3-5 minutes or until lightly toasted. Cut into 1-inch pieces.
Place romaine salad greens in salad bowl. Add broccoli, tomatoes, cheese and olives; toss lightly. Add salad dressing; toss until well coated. Add prepared bread cubes; toss lightly.
Bread can be grilled up to 4 hours ahead. Heat gas grill to medium or charcoal grill until coals are ash white. Grill, turning once, 2-3 minutes or until bread is toasted. Cut into 1-inch pieces; store in loosely covered container.