Fettunta Toscana, a traditional Tuscan style bruschetta, is grilled rustic bread with tomatoes and basil.
The quality of the ingredients are paramount for this simple yet satisfying snack (Merenda). Thick, crusty, chewy, country bread, fresh from-the-vine plump and juicy tomatoes (or at least perfectly ripe), a few cloves of fresh garlic, sweet basil and of course a good robust extra-virgin olive oil. The last time I made this I had more tomato mixture than bread so I cooked up a bit of spaghetti, mixed in the tomatoes and voila … Spaghetti Fettunta!
- 4 large tomatoes, diced
- 3 garlic cloves, minced
- 1/4 cup fresh basil, torn
- 4 tablespoons extra-virgin olive oil (Robust)
- Season with salt and pepper to taste
- Country-style bread
- In a medium-size bowl, mix the tomatoes, garlic, basil and olive oil. Season with salt and pepper to taste.
- Slice bread about 1/2-inch thick, grill until lightly brown on both sides.
- Spoon some of the tomato mixture on each slice and let the juicy goodness ooze into the nooks and crannies of the bread.
The tomato-mixture makes a wonderfully light and delicious pasta sauce. I added salt and a bit more olive oil to the pasta and topped it with a generous amount of Pecorino Romano. (You could use Parmigano Reggiano).