Fettunta o bruschetta al pomodoro - bruschetta al pomodor
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | pinches | Crusty italian bread tuscan type |
| 3 x 3 inches, 1/2 inch thick | ||
| Salt and freshly ground blac k pepper | ||
| 1 | clove | Garlic; peeled and cut in |
| ; half | ||
| ½ | cup | Olive oil |
| Salt and freshly ground blac k pepper | ||
| To serve: | ||
| 2 | larges | Ripe but not overripe tomato es - about |
| 1 pound total weight | ||
Directions
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.
Posted to MM-Recipes Digest V4 #064 by "William E. Webster" <thelma@...> on Mar 03, 1997.