Bruschetta - Fettunta

Tuscany - Umbria - Piedmont
Preparation - Easy
Serves 4 - 6

Traditional bruschetta is made by dribbling olive oil onto the toasted bread, whereas fettunta is made by dipping the slice of toasted bread into a big container of oil completely.

• Italian or French bread - a day or so old seems to work better
• several cloves of garlic, peeled
• Olive oil - the best Italian olive oil you can find
• salt to taste

Cut the bread about 1/2" - 3/4" thick and toast it - ideally over a low charcoal fire.

When the pieces of 'toast' are crunchy on both sides but still soft inside, rub them with the raw garlic.

Sprinkle with as much of the olive oil as your conscience will allow.

Add a pinch of salt.

Eat hot!

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