Nothing says autumn in Italy more than freshly-pressed extra virgin olive oil, and while the actual season for oil production is a bit earlier than January, we love all the bottles that become available in late November-early December from our favorite producers.
And nothing suits freshly pressed new extra virgin olive oil better than slices of freshly grilled, toasty warm bread rubbed with spicy raw garlic cloves.The sliced bread becomes a bulls-eye vessel to highlight the smooth yet peppery olive oil, and countless family lunches have been improved with this crispy classic Tuscan treats.
A very simple appetizer to pull together before proceeding with the remainder of your meal, all you'll need is a loaf of classic rustic country-style bread, preferably one with low salt levels, and a top-notch bottle of newly pressed Italian extra-virgin olive oil.
As we've said in the past, as your ingredient list is pretty minimal, the quality of your sourced ingredients will the the key to your successful preparation of this classic Tuscan recipe. Once you've got that all settled, get ready to knock this quick appetizer out of the park, and treat your loved ones to a delicious reminder of classic Tuscan family lunches and special meals spent together!
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Make Fettunta Bread
Slice bread into generous slices (not too thick). Heat oven with broiler, or use griddle to toast bread. You can also simply toast bread in toaster if you’re pressed for time.
Season your warm bread with lavish drizzle of EVO. Adjust to taste with salt, and serve warm.
For extra kick and flavour, we recommend using fresh garlic clove to rub on toasted bread (without skin). Proceed with EVO and salt, and serve.