Italian Bruschetta
Fettunta (in Tuscany) or Bruschetta (in Umbria)
Regardless of given name, they are both slices of thick bread that are toasted by means of an oven, grill, or fire. The bread is then drizzled with extra virgin olive oil.
Simple Bruschetta recipe
18 pieces crusty Italian bread, 3 x 2 “, 1″ thick
2 cloves garlic, peeled and cut in half
18 fresh basil leaves
1/2 cup extra virgin olive oil
salt and pepper
2 large ripe tomatoes cut into 1″ thick slices and halved (about 1 pound)
Preheat oven to 375 degrees, or heat grill. Place the pieces of bread on the shiny side of a piece of aluminum foil or directly on the grill, and toast them for 10 minutes on each side, or until nicely browned. Arrange the basil leaves on a large platter. Rub both sides of the toasted bread with the cut garlic and place the bread on the basil leaves. Warm the oil in a small saucepan over low heat for 5 minutes. Do not allow it to boil. Pour the warm oil over the bread. Salt and pepper to taste. Place 1 half-slice of tomato on top of each slice of bread and serve immediately. Serves 6.
bruschetta
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