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Rustic Tomato-Rubbed Garlic Bread
Fettunta al Pomodoro

For 4-6 Servings

Almost everyone has encountered bruschetta even if they can't pronounce it. Raw tomatoes and herbs roughly chopped atop a slab of garlic bread are found in restaurants all over the world. But there's an even easier way to make this typical Tuscan merenda or snack, with no peeling or chopping. First garlic, then split tomatoes are rubbed across toasted county bread, which is then doused with extra virgin olive oil in a summery version of Florentine fettunta (fey-TUNE-ta), easier to pronounce that bruschetta (bru-skay-ta).


  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.

Recipes from Red, White & Greens

Rustic Tomato-Rubbed Garlic Bread

Francesca's Zucchini Carpaccio

Tuscan Tuna and Beans white or Green

Tomato and Mozarella Salad from Capri

Recipe from:

Red, White & Greens
by Faith Willinger
September 11, 1996;
ISBN 0-06-018366-7
Reprinted with permission

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Lisa Ekus Presents...

Copyright © 1996—the electronic Gourmet Guide, Inc. All rights reserved.