4 large ripe tomatoes
1/4 cup basil leaves, torn
6 slices country style bread, cut 1/2" thick
3 large garlic cloves, lightly crushed
salt and pepper
4 tablespoons olive oil
Servings: 4
1. Wash the tomatoes and cut them in half. Remove as many seeds as possible and dice them. Set them in a small bowl and combine with the basil leaves. Grill or broil the bread slices and turn them so that both sides are light brown.
2. Rub each slice with a garlic clove. Spoon some of the tomato mixture over the bread, sprinkle with the salt and pepper and drizzle with olive oil. Serve immediately.
3. VARIATION: Fettunta co Rucola. Replace the basil with 1 small bunch of arugula, stems removed and leaves finely diced.
Servings: 4
1/4 cup basil leaves, torn
6 slices country style bread, cut 1/2" thick
3 large garlic cloves, lightly crushed
salt and pepper
4 tablespoons olive oil
Servings: 4
1. Wash the tomatoes and cut them in half. Remove as many seeds as possible and dice them. Set them in a small bowl and combine with the basil leaves. Grill or broil the bread slices and turn them so that both sides are light brown.
2. Rub each slice with a garlic clove. Spoon some of the tomato mixture over the bread, sprinkle with the salt and pepper and drizzle with olive oil. Serve immediately.
3. VARIATION: Fettunta co Rucola. Replace the basil with 1 small bunch of arugula, stems removed and leaves finely diced.
Servings: 4
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