Delia talks about when she first tasted the real thing in Tuscany, it was one of the most memorable eating experiences of her life.
I find it superb eating along with pre-dinner drinks or simply as one of the starters you serve at a dinner party.
As always, I have made a few changes (the feta and cottage cheese replacing the cream cheese for those watching their waste-lines) ;-)
I am sure my good friend Katia Bennedetti, who is Italian, will correct me should I miss anything. ;-)
Tip: Use an authentic baguette/ciabatta, preferably made at an artisan bakery. Remos in Mt Edgecombe is an excellent choice.
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| I simply can't stop eating these ;-) |
Ingredients:
1 baguette/ciabatta loaf, cut into thin slices
garlic (1 head cut in half across the middle)
Extra Virgin Olive Oil
a few ripe plum tomatoes
cream cheese (or low-fat/fat-free cottage cheese mixed with feta)
basil pesto
a few torn fresh basil leaves
rock salt and freshly ground black pepper
Method:
Place slices of bread on a baking tray drizzled with olive oil. Rub the garlic over both sides of the bread and toast in an oven until slightly browned on both sides. (I like to put it on bake as grilling can burn the bread very quickly).
Soak tomatoes in boiling water to remove skins. Cut the tomatoes in half lengthwise and scoop out the seeds. Chop.
When the toasted bread is ready, simply spread with pesto, cream cheese, top with tomato, torn basil leaves and a generous grinding of rock salt and black pepper.
To serve, place on a platter and drizzle a little more olive oil over.
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