4 lg Ripe tomatoes 3 lg Garlic cloves, lightly
1/4 c Basil leaves, torn — crushed
6 sl Country style bread, cut Salt & pepper
— 1/2″ thick & halved 4 tb Olive oil
Wash the tomatoes & cut them in half. Remove as many seeds as
possible & dice them. Set them in a small bowl & combine with the
basil leaves.
Grill or broil the bread slices & turn them so that both sides are
light brown. Rub each slice with a garlic clove. Spoon some of the
tomato mixture over the bread, sprinkle with the salt & pepper &
drizzle with olive oil. Serve immediately.
VARIATION: Fettunta co Rucola. Replace the basil with 1 small bunch
of arugula, stems removed & leaves finely diced.
Carol Field, “Italy in Small Bites”
Yields
4 servings