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Receta Fettunta O Bruschetta Al Pomodoro Bruschetta Al Pomodor
by Global Cookbook

Fettunta O Bruschetta Al Pomodoro Bruschetta Al Pomodor
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Ingredientes

  • 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

Direcciones

  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. Arrange the basil leaves on a large platter; then put the pcs of bread over them.
  3. 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. 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.