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An Italian version of garlic bread, where a country loaf is sliced and lightly toasted (often over an open fire - the name brushetta comes from bruscare - "to roast over open coals"). It is then rubbed with garlic, drizzled with olive oil and sprinkled with salt. In Tuscany it"s called "fett"unta" (oiled slice). Variations occur all over Italy, in Apulia, they also rub ripe tomato into it.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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