FETTUNTA al POMODORO

Tuscan Tomato Bruschetta

Serves 6

• 1 pound very ripe but firm tomatoes, seeded and cut into 1/4-inch dice
• 3 cloves garlic, finely chopped
• Several fresh basil leaves torn into a few pieces
• 1 teaspoon fresh oregano
  Kosher salt and freshly ground black pepper
• 1/2 Teaspoon red pepper flakes
• 1 cup extra-virgin olive oil
• 6 1-inch thick slices day-old Tuscan or rustic Italian bread
  3 whole cloves garlic, cut in half sideways
• Kosher salt
• Freshly ground black pepper

To Prepare Tomato Topping (Checca)

1. Place the diced tomatoes in a bowl with the chopped garlic, basil, oregano, salt, black pepper, red pepper flakes and olive oil.

2. Macerate at room temperature for about 2 hours.

To Prepare Fettunta

1. Grill the bread until just crisp on both sides on an outdoor grill or under a broiler.

2. While the bread is still hot, rub one side of the toast with the cut side of the garlic cloves. Douse the toast liberally with extra virgin olive oil and season with salt and pepper. At this point the bread can be eaten as is (fettunta).

To Serve
Top with the Checca and serve immediately.