Clark Wolf’s Bruschetta

Name: Clark Wolf’s Bruschetta
Yield: 12 portions
Cuisine: Italy
Ingredients: ½ cup coarsely chopped fresh Italian (flat-leaf) parsley; 2 cloves garlic, finely slivered; 1 large yellow bell pepper, cored, seeded, and coarsely chopped; 10 vine-ripened tomatoes, coarsely chopped; 1 tablespoon capers, drained and coarsely chopped; 8 Calamata or other imported black olives, pitted and chopped; 8 Calamata or other imported black olives, pitted and chopped; 3 fresh sage leaves, finely chopped (optional); 3 fresh basil leaves, finely chopped (optional); 1 teaspoon finely chopped fresh thyme leaves; 2 teaspoons finely chopped cilantro (fresh coriander); 2 tablespoons finely snipped fresh chives; Salt and freshly ground black pepper, to taste; ½ to 1 cup fragrant, fruity extra virgin olive oil; 1 large country (peasant) bread with a good crust; Salt and freshly ground black pepper, to taste; 2 large cloves garlic, halved

Preparation info

12
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Anyone who knows Clark Wolf, a truly bi-coastal food consultant, is never ever bored. He is always full of surprises and fun, and he does it all with great style and substance.

Says Clark, “This is a recipe that evolved from the classic. It was the result of a fairly unrestrained shopping spree in the Italian Tuscan hill town of Cortona, in the spring of 1988. One delicious but expensive variation is to use a bit of truffled oil (oil infused with white Alba truffles). Another is to

Ingredients

Europe
Italy
Starter
Spring
Vegan
Mediterranean

Ingredients

Method