Entree: Italy – Tuscany – Fettunta (Rustic Tuscan toasted bread rubbed with garlic and dressed with olive oil)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 5 min

Total 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Unsalted Italian bread, 1 loaf (15 7/8 oz (450 g)), sliced into 8 thick slices (estimated edible portion: 15 7/8 oz (450 g))
Extra-virgin olive oil, 4 tbsp (60 ml) (about 1 15/16 oz (55 g)), plus extra for drizzling
Garlic, 2 cloves, halved (0.35 oz (10 g))
Sea salt, 1/2 tsp (2 g), or to taste
Black pepper, freshly ground, to taste (optional; quantity not specified)
Fresh rosemary, 1 sprig for rubbing or garnish (optional; quantity not specified)

Show original ingredient measurements

Unsalted Italian bread, 1 loaf (450 g), sliced into 8 thick slices (estimated edible portion: 450 g)
Extra-virgin olive oil, 60 ml (about 55 g), plus extra for drizzling
Garlic, 2 cloves, halved (10 g)
Sea salt, 1/2 tsp (2 g), or to taste
Black pepper, freshly ground, to taste (optional; quantity not specified)
Fresh rosemary, 1 sprig for rubbing or garnish (optional; quantity not specified)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat a grill pan or skillet over medium-high heat, or prepare a hot charcoal grill.
2. Toast the bread slices on both sides until golden and crisp, about 1–2 minutes per side.
3. While the bread is hot, rub each slice with the cut side of a garlic half; repeat for stronger garlic flavor.
4. Drizzle about 1 1/2 tsp (7.5 ml) olive oil over each slice. Sprinkle with salt and add black pepper if using.
5. Optionally rub the rosemary sprig over the warm bread or garnish with a small leaf. Serve immediately.

1. Preheat a grill pan or skillet over medium-high heat, or prepare a hot charcoal grill.
2. Toast the bread slices on both sides until golden and crisp, about 1–2 minutes per side.
3. While the bread is hot, rub each slice with the cut side of a garlic half; repeat for stronger garlic flavor.
4. Drizzle about 7.5 ml olive oil over each slice. Sprinkle with salt and add black pepper if using.
5. Optionally rub the rosemary sprig over the warm bread or garnish with a small leaf. Serve immediately.