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Tomato and White Fish Bruschetta

These Italian-inspired toasts make a great do-ahead first course–tasty finger food to feed a crowd.

Ingredients:

• 2 cloves garlic, minced or pressed
• 2 Tbsp. extra-virgin olive oil
• 24 1/2-inch-thick slices crusty Italian or French bread, about 2 x 4 inches each
• 1/4 cup diced onion
• 1/4 cup diced red bell pepper
• 2 cups chopped, peeled tomatoes (fresh or canned and drained)
• 1/3 cup sliced ripe olives, drained
• 1 pound cod or other mild white fish fillet, skin and bones removed, cut into 3/4-inch cubes
• 2 Tbsp. minced Italian (flat-leaf) parsley
• 2 Tbsp. minced fresh basil or 2 teaspoons dried
• Salt and pepper
• 24 parsley and basil leaves for garnish

Cooking Instructions:

Combine the garlic and olive oil in a small bowl. Stir to mix and let stand 10 to 30 minutes. Preheat the broiler. Put the bread slices on a broiler pan or baking sheet and broil about 4 inches from the heat until golden, 1 to 2 minutes. Turn the bread and toast the second side. (You may need to toast the bread in two batches.) Brush 1 side of each toast lightly with the garlic oil and reserve the remaining oil. The toasts can be cooled then stored airtight for up to 24 hours. If desired, reheat the toasts for 1 to 2 minutes in a 400°F oven before serving.

Heat the remaining garlic oil in a large non-stick skillet over medium high heat. Add the onion and red pepper and sauté until soft, about 2 minutes. Add the tomatoes and olives and cook, stirring, for 2 minutes. Add the cod and cook until the fish is opaque through, 3 to 5 minutes. Drain off and discard excess liquid.

Add the parsley and basil with salt and pepper to taste and transfer to a bowl. The fish topping can be cooled, covered and refrigerated for up to 24 hours at this point. Reheat in a microwave oven or saucepan before assembling the bruschetta.

To assemble the bruschetta, mound about 1 generous tablespoon of the warm fish topping on each toasted bread slice. Garnish with parsley or basil sprig.

Servings per recipe: 8 to 10

Nutrition Facts:Per serving: 247 cal./16 g prot./30 g carbo./1 g sat./7 g mono./.1 g om-3/21 mg chol./419 mg sdm.