FARMHOUSE BRUSCHETTA (Lynne Rossetto Kasper, The Splendid Table)

Serves 4 as a main dish

8 1/2-inch thick slices chewy, crusty country bread
2 cloves garlic, split
About 1/2 cup robust extra-virgin olive oil
Salt and freshly ground black pepper to taste
1/2 pound fresh goat cheese or fresh Italian mozzarella packed in water

Herb Blend:
1 large clove garlic
1 large thin slice prosciutto (about 1 ounce)
4 whole scallions
3 tightly packed tablespoons fresh basil leaves
2 tightly packed tablespoons Italian (flat leaf) parsley
1/2 medium red onion
1/3 cup (2 to 3 ounces) toasted pine nuts, or toasted almonds, coarsely chopped
Salt and freshly ground black pepper

1. Toast the bread under the broiler, over a wood fire, or on top of the stove. Rub with the 2 cloves of garlic (for milder garlic flavor, rub it on the bread before toasting) and moisten lightly with some of the olive oil. Sprinkle with a little salt and freshly ground black pepper. Spread each bread slice with a generous layer of the cheese.

2. On a large cutting board, smash the garlic clove with the flat side of a large knife then mince the garlic. Pile on the board the prosciutto, scallions, basil leaves, parsley, and onion. Add the minced garlic and chop all together into 3/4- to 1-inch pieces.

3. Film the bottom of a 10-inch skillet with about 2 tablespoons of the olive oil. Set over medium-high heat until hot. Drop the herb mix into the skillet and stir for 10 seconds or until fragrant. Remove from heat and taste, adding salt and pepper if needed. Stir in pine nuts.

4. Pile the herb mixture onto the slices of bruschetta, lightly pressing into the cheese. Drizzle with a bit of the olive oil. Serve immediately.