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| 18 Prise | Crusty italian bread tuscan type |
| 3 | 3 inches, 1/2 inch thick |
| | salt |
| | black pepper freshly ground |
| 10 Milliliter | Garlic; peeled and cut in |
| | Half |
| 1/2 Tasse | olive oil |
| | salt |
| | black pepper freshly ground |
| | To serve: |
| 2 gross | Ripe but not overripe tomato es - about |
| 1 | Pound total weight |
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1. Preheat the oven to 375 degrees. Place the pieces of bread on the shiny side of a piece of aluminum foil and toast them for 10 minutes on each side. Then rub both sides of each slice with the cut garlic.
3. Arrange the basil leaves on a large platter; then put the pieces of bread over them.
4. Warm the oil in a small saucepan over very low heat for 5 minutes. Immediately pour the warm oil over the bread. Sprinkle with salt and pepper to taste.
5. Cut the tomatoes horizonatally into 1-inch-thick slices; then cut each slice in half. Place 1 half-slice of tomato on top of each slice of bread and serve immediately.
Serves 8 as an appetizer. Giuliano Bugialli's Foods of Italy.
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