Fettunta O Bruschetta Al Pomodoro - Bruschett Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
18 pinch: Crusty italian bread, tuscan type
3 inches, 1/2 inch thick
Salt and freshly ground blac k pepper,
1 centiliter: Garlic, peeled and cut in
, half
1/2 cup: Olive oil,
Salt and freshly ground blac k pepper,
To serve:,
2 large: Ripe but not overripe tomato es, about
1 pound: total weight,
Directions:
Recipe by: Giuliano Bugiallis 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 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.
Serves 8 as an appetizer. Giuliano Bugiallis Foods of Italy.
Source from luhu.jp
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 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.
Serves 8 as an appetizer. Giuliano Bugiallis Foods of Italy.
Source from luhu.jp