Fettunta o bruschetta al pomodoro - bruschett

Yield: 6 Servings

Measure Ingredient
18 pinches Crusty italian bread tuscan type
\N \N 3 x 3 inches, 1/2 inch thick
\N \N Salt and freshly ground blac k pepper
1 clove Garlic; peeled and cut in
\N \N ; half
½ cup Olive oil
\N \N Salt and freshly ground blac k pepper
\N \N To serve:
2 larges Ripe but not overripe tomato es - about
\N \N 1 pound total weight

Recipe by: Giuliano Bugialli's Foods of Italy.

1. Preheat the oven to 375 degrees. Place the pieces of bread on the shiny side of a piece of aluminum foil and toast them for 10 minutes on each side. Then rub both sides of each slice with the cut garlic.

3. Arrange the basil leaves on a large platter; then put the pieces of bread over them.

4. Warm the oil in a small saucepan over very low heat for 5 minutes. Immediately pour the warm oil over the bread. Sprinkle with salt and pepper to taste.

5. Cut the tomatoes horizonatally into 1-inch-thick slices; then cut each slice in half. Place 1 half-slice of tomato on top of each slice of bread and serve immediately.

Serves 8 as an appetizer. Giuliano Bugialli's Foods of Italy.

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