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 degree oven before serving.

Heat the remaining garlic oil in a large nonstick skillet over medium high heat. Add the onion and red pepper and saute 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 warm fish topping on each toasted bread slice. Garnish with parsley or basil leaf.

This recipe yields 8 servings.

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

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