Recipe: Clark Wolf's Bruschetta with Garlic Toasts (using 6 fresh herbs)

CLARK WOLF'S BRUSCHETTA

10 vine-ripened tomatoes, coarsely chopped
1 large yellow bell pepper, cored, seeded, and coarsely chopped
2 cloves garlic, finely slivered
1/2 cup coarsely chopped fresh Italian (flat-leaf) parsley
2 Tbsp. finely snipped fresh chives
2 tsp. finely chopped fresh cilantro
1 tsp. finely chopped fresh thyme leaves
3 fresh basil leaves, finely chopped (optional)
3 fresh sage leaves, finely chopped (optional)
8 Kalamata olives pitted and chopped
1 Tbsp. capers, drained and coarsely chopped
1/2 to 1 cup extra virgin olive oil
Salt and pepper, to taste
FOR THE GARLIC TOASTS:
1 large country bread with a good crust
2 large cloves garlic, halved

In a large bowl, gently toss together the tomatoes, yellow pepper, slivered garlic, parsley, chives, cilantro, thyme, basil, sage, olives, and capers. Pour in enough of the olive oil to cover. Season with salt and pepper and toss together gently. Let the mixture rest while you make the garlic toasts.

Cut the bread into 1/2-inch-thick slices and brown them on both sides under the broiler or on the grill. Rub one side of each bread slice with the halved cloves of garlic, and then brush lightly with olive oil.

Place a slice of toast on each plate, and top it with a healthy spoonful of the tomato mixture.

Makes 12 portions
Source: The New Basics Cookbook by Sheila Lukins and Julee Rosso