Postlapsarian Bruschetta with Parsley, Red Pepper, Olive, and Caper Topping

 

6 smashed and 3 whole garlic cloves

1 cup packed parsley leaves (washed and plucked from the stems)

2 cups roasted red bell pepper (home roasted or from a jar)

1/4 cup capers, drained

1 cup kalamata olives, pitted

1 round loaf country bread, not too dense, about 8 to 10 inches in diameter

1 cup extra-virgin olive oil (preferably young Tuscan)

Coarse salt

 

Prepare a medium-hot charcoal fire. In a food processor combine the 3 whole garlic cloves (peeled) and the parsley. Process until they are fine. Add the roasted red peppers, capers, and olives and pulse the mixture a few times until it is chunky. Season with salt and pepper to taste. Reserve at room temperature. Cut the middle portion of the round loaf into 6 long slices, each one almost an inch thick. Cut these slices in half, making 12 half slices that are roughly 4 by 3 by 1 inch. When the fire is ready, place the 12 slices over it in a single layer. Cook, turning once, until the outsides of the bread are golden brown (with grill marks, if possible). This should take about 2 minutes per side; check frequently to make sure the bread isn’t burning. When the bread slices are done, rub them along the edges with the smashed garlic cloves. You can rub lightly or heavily, depending on your garlic preference — but you will need about 6 smashed cloves to reach all spots. Place the bread slices on a large platter in a single layer. Sprinkle each slice with 2 tsp. of the olive oil, breaking the surface of the bread lightly with the tip of a spoon to let the oil soak in. Season with coarse salt. Turn the slices over and repeat the oil-and-salt procedure. Top with the parsley-red pepper mixture and serve.