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Special Feature

 

Apulian Bruschetta

 

La Cucina Italiana magazine offers these simple, authentic dishes of the Italian countryside. From fettunta, the quintessential way to savor new olive oil, to schiacciata alla Fiorentina, Tuscany's timeless sweet flatbread, the flavor of new olive oil shines through. Each recipe serves 8.

  • 1 round loaf ltalian bread (with a hole in the center)
  • 12 small ripe tomatoes, or 30 cherry tomatoes
  • salt
  • 12 leaves basil
  • 1/2 cup extra-virgin olive oil

Preheat the oven to 350 degrees F. Slice the bread in half horizontally. Bake 20 minutes, or until crispy and golden (watch that it does not burn). Cool. Slice the tomatoes in half horizontally. Season with salt. Toss with the basil and olive oil. Distribute the tomatoes and their dressing over of the bread, and serve.

 

About Olives and Olive Oils

Articles About Olives (with Recipes)

Olive Oil Recipes

 

This page modified February 2007


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