<< PREVIOUS - BROWSE RECIPES - NEXT >>

OLIVE OIL

TOASTED BREAD WITH GARLIC AND OLIVE OIL

HOME > MAIN > ANTIPASTI
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.

Our ciabatta bread works well for bruschetta or crostini.

INGREDIENTS:
  • 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
METHOD:
  1. Cut the bread about 1/2" - 3/4" thick and toast it - ideally over a low charcoal fire.
  2. When the pieces of 'toast' are crunchy on both sides but still soft inside, rub them with the raw garlic.
  3. Sprinkle with as much of the olive oil as your conscience will allow.
  4. Add a pinch of salt.
  5. Eat hot!

PRINT  -  EMAIL



<< PREVIOUS - BROWSE RECIPES - NEXT >>

MM





Copyright © 2000,2012 e-rcps.com, All Rights Reserved

Recipes Basics Glossary
FAQ
Cookbooks
Tell a friend

Special Sections
Cooking Classes
Cooking classes in the U.S. and Italy.

Gastronomy Tours
Tour Wine & Olive oil country and other regions.

Links
Links to other sites of related interest.

Sources
Where to buy special ingredients and utensils.

Ask the Chef
If you don't find your recipe.