Clark Wolf's bruschetta from The New Basics Cookbook (page 41) by Julee Rosso and Sheila Lukins

  • sage
  • basil
  • yellow peppers
  • capers
  • chives
  • cilantro
  • black olives
  • parsley
  • thyme
  • tomatoes
  • Italian bread

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on September 19, 2015

    This is the recipe that I wait all summer for vine ripe tomatoes to make. I have had guests say that they could just eat the whole bowl of this bruschetta topping for dinner and be happy. The quality of the tomatoes makes all the difference here so try to use garden ripe tomatoes and heirloom tomatoes from the farmers market to make this dish magic.

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