Friselle con Pomodoro
Crispy-edged Italian bread rings soaked in tomato water, then topped with fresh tomatoes, garlic, and basil. A rustic Puglia classic that takes just 15 minutes to assemble.
- Total time
- 15 min
- Servings
- 2
- Calories
- 280
- Protein
- 6g
Ingredients
- 4 pieces friselle (Italian bread rings), halved horizontally
- 3 medium tomatoes, ripe and firm
- 2 cloves garlic
- 6 leaves fresh basil leaves
- 3 tablespoons olive oil
Instructions
- 1
Fill a shallow bowl with room-temperature water, about 1 cup. Place all four friselle halves flat on a cutting board and set aside—you'll dip them one at a time.
- 2
Hold the first friselle half flat and dip it quickly into the water bowl for 2 to 3 seconds, coating both the cut side and the top surface evenly, then lay it flat on a plate.
- 3
Repeat dipping with the remaining three friselle halves, laying each one flat on the plate next to the first. The bread should feel slightly softened but still hold its shape.
- 4
Cut the first tomato in half lengthwise from stem to bottom, then cut each half in half again to create four quarters. Slice each quarter crosswise into thin pieces about the thickness of a coin, and place them in a small bowl.
- 5
Repeat cutting the remaining two tomatoes the same way, slicing crosswise into coin-thick pieces and adding them to the bowl with the first batch.
- 6
Peel the garlic cloves and place them on a cutting board. Use the flat side of a knife to press down firmly on each clove until it cracks slightly, then finely mince it until the pieces are smaller than a grain of rice.
- 7
Pour 2 tablespoons of the olive oil into the bowl with the tomato slices. Add the minced garlic and 0.5 teaspoon of salt, then stir gently until everything is coated. Let sit for 1 minute while flavors blend.
- 8
Spoon the tomato and garlic mixture evenly over the top of each dipped friselle half, distributing tomato slices and cooking liquid equally among the four pieces.
- 9
Stack the basil leaves and roll them tightly lengthwise like a cigar. Using a sharp knife, slice the rolled basil crosswise into thin ribbons about the width of a pencil lead.
- 10
Scatter the basil ribbons over the tomato-topped friselle, dividing equally among the four pieces. Drizzle the remaining 1 tablespoon of olive oil over all four pieces, then serve immediately.
Tools you’ll need
- shallow bowl
- cutting board
- chef's knife
- small mixing bowl
- spoon
- four small serving plates or one large platter
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