Bread and oil are hands down my favourite snack. They both have to be top notch, of course, but oh, if they are, what a magical combination.
If I try to imagine the best possible scenario in terms of oil and bread, I picture this: a fall-ish Tuscan countryside view, a farm, a mid-afternoon snack outdoor with some freshly pressed, unfiltered new olive oil drizzled on a toasted, garlicky slice of Tuscan bread topped with a pinch of salt for good measure. And, if I had to pick a time to visit Tuscany, I’d definitely be fall, when the new oil is pressed and is as grassy and peppery and delicious as it gets. Even a simple slice of unsalted bread becomes special with good oil, and Tuscans know it well.
Fettunta is the most basic form of bruschetta and a classic Tuscan snack or appetizer, so I wasn’t surprised in finding it in Sarah’s book. Naturally good, it becomes simply divine in November with fresh, green, unfiltered oil, which still retains all its strong, spicy flavor. That was my recipe of choice to start cooking from the book.
Using unsalted Tuscan bread is key for a good fettunta, as both the texture and the flavor of the bread are important for a good result. I purchased the closest thing to a Tuscan bread here and London and was quite happy with the way my fettunta turned out, but of course, if you can get the real thing, just go for it. As for the oil, pick a good Tuscan one, monovarietal if possible, and from a source you like and trust.
Fettunta (Classic Tuscan Bruschetta)
Grill the bread slices over a fire or under a broiler (I used a stove-top-grill). When bread is toasty and crispy on both sides, rub one side of each slice with the cut side of the garlic clove, then season to taste with salt. Drizzle a little olive oil over the bread and serve warm.