” He likes the “funghi” because he is a “fun guy”.

Paula and I have something in common: we both like to “sleep fast” 😄 .

We also have something else in common: care for what we eat. Even a simple bruschetta can become a gourmet dish: the right oil on the right bread. The tasting of very pure extra virgin olive oils that we have at Gigliocooking was fundamental.

Let’s allow ourselves the luxury of eating bruschetta in bites; we can use the fork to collect the tomato pieces that fall. Enjoyment is guaranteed!

FETTUNTA OR BRUSCHETTA

4 slices of unsalted Tuscan bread

extra virgin olive oil (abundant)

1 garlic clove

freshly ground black pepper

6 ripe large tomatoes or 16 cherry tomatoes

basil

salt to taste

Cut the tomatoes in half. Scoop out all the seeds. Sprinkle with salt and put them upside-down for 20 minutes to loose the vegetation water. If you have cherry tomatoes, cut them in half.

Grill the bread (grill pan or on  a rack on fire place) , then rub it with garlic. Drizzle it with good extra virgin olive oil and sprinkle with salt and pepper.

Arrange the tomatoes on the bread and decorate with basil (broken by hand).

We sleep quickly and savor taking our time.