Fettunta Toscana (Grilled Bread with Tomates & Basil)
Yield
4 servingsPrep
20 minCook
5 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
tomatoes
|
|
| ¼ | cup |
basil
torn |
*
|
| 6 | slices |
bread
country style, cut, 1/2" thick & halved |
|
| 3 | large |
garlic cloves
lightly, crushed |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 4 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
tomatoes
|
|
| 59 | ml |
basil
torn |
*
|
| 6 | slices |
bread
country style, cut, 1/2" thick & halved |
|
| 3 | large |
garlic cloves
lightly, crushed |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 6E+1 | ml |
olive oil
|
|
Directions
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.
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. VARIATION: Fettunta co Rucola. Replace the basil with 1 small bunch of arugula, stems removed & leaves finely diced.
