Fettunta toscana (grilled bread with tomates & basil)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Ripe tomatoes |
| ¼ | cup | Basil leaves, torn |
| 6 | slices | Country style bread, cut 1/2\" thick & halved |
| 3 | larges | Garlic cloves, lightly crushed |
| Salt & pepper | ||
| 4 | tablespoons | Olive oil |
Directions
Wash the tomatoes & cut them in half. Remove as many seeds as possible & dice them. Set them in a small bowl & combine with the basil leaves.
Grill or broil the bread slices & turn them so that both sides are light brown. Rub each slice with a garlic clove. Spoon some of the tomato mixture over the bread, sprinkle with the salt & pepper & drizzle with olive oil. Serve immediately.
VARIATION: Fettunta co Rucola. Replace the basil with 1 small bunch of arugula, stems removed & leaves finely diced.
Carol Field, "Italy in Small Bites" Submitted By MARK SATTERLY On 03-06-95