Fettunta (Classic Tuscan Bruschetta)

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)

1 slice Tuscan bread per serving, about 1/2 inch (1,5 cm) thick
1 large garlic clove, peeled and sliced in half, plus additional as needed
Sea salt
Extra-virgin olive oil

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.

7 Comments

  1. thelittleloaf November 2, 2012

    There is literally nothing better in the world than good bread, olive oil and salt. Beautiful pictures and words 🙂

    Reply
  2. Regula @ Miss Foodwise November 2, 2012

    Love these pictures, so inviting! Especially the first one where you can see the oil dripping from the bread… oh my…
    Second review I read about this book, now I really can't wait to see it myself!

    Reply
  3. Silvia November 2, 2012

    Ok non ho avuto le visioni allora. Io ti ho visto al Salone! Ma ho pensato di essermi sbagliata che eri a Londra..! Hai anche partecipato ad un eat in e ad un laboratorio del gusti vero?! Ah ah che ridere io ti osservavo e pensavo 'Sarà lei? Bo non vorrei far figuracce.. Vediamo se mi riconosce lei!' un bacio bella!

    Reply
  4. Kim Bee November 3, 2012

    This is remarkable. You take the most beautiful photos. So impressed.

    Reply
  5. I agree with Kim, your photos are stunning! Is there anything in this world better than crispy bread with garlic? I doubt it, but when I think about toasting it over a fire and adding the smoky flavor it becomes downright heavenly!

    Reply
  6. Caneel November 4, 2012

    This. Is. Gorgeous. My mouth is watering. 🙂

    Reply
  7. Sarah Fioroni November 6, 2012

    Thank you so much Valeria, one of the most simple recipe done in a excellent way! I really loved your post!

    Reply

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