Fettunta o bruschetta al pomodoro - bruschett
Yield: 6 Servings
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
Instructions:
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.
