Recipe - Fettunta O Bruschetta Al Pomodoro - Bruschetta Al Pomodor

18 pn Crusty italian bread
tuscan type
3 x 3 inches, One half inch thick
Salt and freshly ground blac
k pepper
1 cl Garlic; peeled and cut in
; half
One half cup Olive oil
Salt and freshly ground blac
k pepper
To serve:
2 lg Ripe but not overripe tomato
es about
1 pound total weight

Recipe by: Giuliano Bugialli's Foods of Italy.
1. Preheat the oven to 375 degrees. Place the pieces of bread on the
shiny side of a piece of aluminum foil and toast them for 10 minutes on
each side. Then rub both sides of each slice with the cut garlic.
3. Arrange the basil leaves on a large platter; then put the pieces of
bread over them.
4. Warm the oil in a small saucepan over very low heat for 5 minutes.
Immediately pour the warm oil over the bread. Sprinkle with salt and pepper
to taste.
5. Cut the tomatoes horizonatally into 1inchthick slices; then cut
each slice in half. Place 1 halfslice of tomato on top of each slice of
bread and serve immediately.

Serves 8 as an appetizer. Giuliano Bugialli's Foods of Italy.
Posted to MMRecipes Digest V4 #064 by "William E. Webster"
thelma@pipeline.com on Mar 03, 1997.