Fettunta Toscana (Grilled Bread with Tomates and Basil)
INGREDIENTS:
18 pn Crusty italian bread
-- tuscan type
3 x 3 inches, 1/2 inch thick
Salt and freshly ground blac
-k pepper
1 cl Garlic; peeled and cut in
; half
1/2 c Olive oil
Salt and freshly ground blac
-k pepper
To serve:
2 lg Ripe but not overripe tomato
-es - about
1 pound total weight
18 pn Crusty italian bread
-- tuscan type
3 x 3 inches, 1/2 inch thick
Salt and freshly ground blac
-k pepper
1 cl Garlic; peeled and cut in
; half
1/2 c Olive oil
Salt and freshly ground blac
-k pepper
To serve:
2 lg Ripe but not overripe tomato
-es - about
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.
Serves 8 as an appetizer. Giuliano Bugialli's Foods of Italy.