What is called bruschetta in the United States is called Fettunta in Florence. The new oil is a reason to celebrate with the dish that represents the essence of Tuscan cooking.
1 loaf of Italian country style bread, cut into one-half inch slices
1 or 2 cloves garlic, sliced width-wise
"EVO" (Extra Virgin Olive oil)
Black pepper, if you like (it brings out the peppery flavor of the newly pressed oil)
Lightly toast the sliced bread, preferably over an open fire, or with a tostapane, which allows you to toast the bread over the gas flame in your kitchen.
While the bread is hot, rub the bread with the freshly cut side of the garlic cloves. Do this lightly because raw garlic really packs punch!
Drizzle the bread with the best oil you can buy, and sprinkle with salt to bring out the flavors.
Fett-Unta means "greasy slice," so get out the napkins and enjoy this finger-licking good Tuscan treat.
- Top with Tuscan white beans and black pepper
- Top with cavolo nero, traditional Tuscan kale, called Dinosaur Kale in English. The kale is stewed for a long time in salted water and some oil, and then chopped and served on the fettunta.
- Serve cooked vegetables on the bread, and then top with the cooking water, for a fabulous country soup.
- Chopped tomatoes and fresh basil for a summer version.