| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Italian, Appetizers, Foods of it, Giuliano bu |
6 |
Servings |
INGREDIENTS
| 18 |
pn |
Crusty italian bread tuscan type |
|
|
3 x 3 inches, 1/2 inch thick |
|
|
Salt and freshly ground blac k pepper |
| 1 |
cl |
Garlic; peeled and cut in |
|
|
; half |
| 1/2 |
c |
Olive oil |
|
|
Salt and freshly ground blac k pepper |
|
|
To serve: |
| 2 |
lg |
Ripe but not overripe tomato es – about |
|
|
1 pound total weight |
INSTRUCTIONS
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 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 Bugialli's Foods of Italy.
Posted to MM-Recipes Digest V4 #064 by "William E. Webster"
<thelma@pipeline.com> on Mar 03, 1997.
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”