Rustic Tomato-rubbed Garlic Bread (fettuna Al Pomodoro)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 4 | -6 | ||
INGREDIENTS
| 2 | Plum tomatoes, up to 3 | |
| 6 | 3/4-inch of country bread | |
| 1 | Garlic clove, unpeeled | |
| 6 | T | Extra virgin olive oil |
| Fine sea salt | ||
| Freshly ground pepper |
INSTRUCTIONS
Source: Lisa Elkus presents, (Foodscape/foodwine.com) Preparation: 1. Slice the tomatoes in half like oranges and squeeze each half to remove the seeds and juice. 2. Toast the bread until barely browned 3. Rub the unpeeled garlic over one side of the toasted bread. Rub the cut side of the tomato onto the garlicked surface of the bread. The tomato will grate itself into the rough surface of the bread. 4. Place the bread slices on a serving dish and drizzle with extra virgin olive oil, season with salt and pepper, and serve. Posted to JEWISH-FOOD digest V97 #006 From: alotzkar@direct.ca (Al) Date: Mon, 6 Jan 1997 11:45:30 -0800
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Nutrition (calculated from recipe ingredients)
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Calories: 2
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 5.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g