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Bruschettas Puglia-style

19 Oct

Serves 6:

  • 6 slices wholewheat bread, stale
  • fresh tomato
  • extra virgin olive oil
  • oregano
  • basil
  • onion, chopped
  • 2 cloves of garlic
Preparation is quite easy, but it is important to use whole-wheat bread baked in a wood oven, which can be very difficult to find. Bread slices can be toasted but the bread itself must be stale. Lightly soak the bread in water, so that it softens a bit (be careful it does not get soggy); on each slice put chopped garlic and juicy tomatoes cut in half and rub these on the bread so that the tomato seeds and juice are spread on the slices. Sprinkle some oregano a bit of chopped onion on top, and finally remove the tomato halves. The bread slices must be left to rest for at least two hours before being served, so that the bread soaks up all the flavors. The preparation can be varied by eliminating the onion and garlic, adding some mild chili, basil, chopped celery leaves or bits of dried or salted anchovies previously boned and chopped.
 
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Posted by on October 19, 2015 in Uncategorized

 

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