Tomatoes on crunchy bread (Friselle)
2
EASY
PREP TIME
20 MINS
COOK TIME
NO COOKING
TOTAL TIME
20 MINS
RECIPE PROVIDED BY
Francesco De Napoli
PRINT
INGREDIENTS
- 5 tablespoons of Terre Di San Vito Olive Oil
- 4 salad tomatoes or a handful of cherry tomatoes
- 4 friselle (wholemeal or white) or 4 slices stale, hard bread or toast
- 1 clove of garlic
- A pinch of salt
- A small handful of fresh basil or a pinch of dried oregano (one or the other - not both!)
INTRODUCTION
This is one of those dishes known as
‘cucina povera’. It was a way ‘poor’ people could eat and fill the gap.
Our grandmother used to make this for us in the summer evenings when we got back from the beach - we loved it!
Now it is a dish for everyone and one you can eat anytime - Zio Franco loves to make this on the estate and the guests love them too!
Adapt the recipe to serve as many as you like and add toppings to suit your mood!
METHOD
1
Preparing the friselle
- Cut the tomatoes into small chunks and set aside
- Run each of the friselle halves under
cold water for a couple of seconds then place them on a serving plate. - The water will soften them so they are crunchy but not too hard that they break your teeth but do not over water them - or they will go to mush!
- Peel the garlic clove then lightly rub into the rough side of each friselle
- Cover each friselle with the chopped fresh tomatoes
- Drizzle the Terre Di San Vito Olive Oil over the tomatoes
- Sprinkle with salt and fresh basil or a little oregano
- Serve!
Buon appetito!
2
Top tips:
- You can add: thinly sliced red onion, tuna chunks or mozzarella – all taste delicious
- Don’t run the friselle for too long under the tap or they will turn to mush!
- You will need a serviette to help mop up the delicious juices!
Best paired with our fresh white Apeneste wine or our aromatic rose – Mosi. Salute!
Buon appetito!
