Ease of preparation rating: Easy
Yield: 3-4 servings
Ingredients:
- 4 pieces of frizelle dried bread
- 4 medium-sized tomatoes, very ripe
- 8 fresh basil leaves, torn
- 1 cup (240ml) extra virgin olive oil
- 2 cloves garlic, whole
- 1 tablespoon (15ml) dry oregano
- Sea salt flakes and black pepper, to taste
Method:
Rub garlic cloves on the bread to infuse the taste.
Run the dry frizelle bread back and forth under lukewarm tap water until bread becomes soft again.
Squeeze one tomato over each slice of bread, keeping only the flesh and juice. Discard the tomato skin.
Tear 2 basil leaves over each piece.
Drizzle with olive oil.
Season with oregano, salt and pepper.
Cut each piece in half, and serve immediately.