Bruschetta

Although basic bruschetta is a traditional treat at autumn olive festivals, it is easy to adapt this dish to any season.Tomatoes and basil make the following version summery, but try using hearty mushrooms in the fall, marinated black olives or artichoke hearts in the winter, or bright asparagus in the spring.

3 ripe red tomatoes
2 cloves garlic, finely chopped
¹/₃ c. chopped fresh basil
¹/₃ c. chopped fresh parsley
½ tsp. salt
½ tsp. pepper
¹/₃ c. olive oil
8 ½-inch-thick slices of crusty Italian or French bread

1. Preheat oven to 400°F.
2. Chop tomatoes and remove as many seeds as possible.
3. Combine all ingredients except bread with the tomatoes and set aside.
4. Place bread slices on a cookie sheet and toast in the oven for about 5 minutes. Turn slices over with a spatula and toast for another 5 minutes, or until golden brown. Remove from oven and place slices on a serving plate.
5. Spoon tomato mixture over toasted bread and serve immediately.

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 4

Many small towns in Italy serve up bruschetta at olive festivals in late fall. What better way to celebrate?