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  • Fettunta O Bruschetta Al Pomodoro Bruschetta Al Pomodor

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    Fettunta O Bruschetta Al Pomodoro Bruschetta Al Pomodor
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 18 pch Crusty italian bread tuscan type
    • 3 x 3 inches, 1/2 inch thick Salt and freshly grnd blac k pepper
    • 1 cl Garlic, peeled and cut in half
    • 1/2 c. Extra virgin olive oil Salt and freshly grnd blac k pepper
    • 2 lrg Ripe but not overripe tomato es - about
    • 1 lb total weight

    Directions

    1. 1. Preheat the oven to 375 degrees. Place the pcs of bread on the shiny side of a piece of aluminum foil and toast them for 10 min on each side. Then rub both sides of each slice with the cut garlic.
    2. 3. Arrange the basil leaves on a large platter; then put the pcs of bread over them.
    3. 4. Hot the oil in a small saucepan over very low heat for 5 min.
    4. Immediately pour the hot oil over the bread. Sprinkle with salt and pepper to taste.
    5. 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.
    6. Serves 8 as an appetizer. Giuliano Bugialli's Foods of Italy.

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