Traditional Peasant Tomato and Garlic Bruschetta

Lynnda Cloutier


this is called fettunta in Italy, a word that comes from the Tuscan dialect and derives from Latin, meaning “anointed slice.” It is a slice of bread grilled over hot coals, rubbed with garlic and sprinkled with olive oil. to be authentic, you should use only the finest Tuscan extra virgin olive oil. The ripe tomato is just crushed in your hand and smashed onto the bread, then eaten at once. This is bruschetta at its simplest and best. This is a more civilized version, but you should try the real thing.Unknown source

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4 large very ripe tomatoes
4 thick slices of country bread, preferably sourdough
2 garlic cloves, cut in half
extra virgin olive oil, for sprinkling
sea salt and pepper


1Coarsely chop tomatoes and season with salt and pepper.
2to make bruschetta, broil, toast or pan grill bread on both sides til lightly browned or toasted
3Rub top side of each slice with cut garlic, then sprinkle with olive oil
4Spoon tomatoes over the bruschetta and sprinkle with more olive oil. Eat at once with your fingers. Serve 4

About this Recipe

Course/Dish: Vegetable Appetizers