Ingrients & Directions


12 sl Bread, homemade or fresh, Olive oil
-Italian or French loaf Salt and pepper
2 cl Garlic, lightly crushed

The best bread for this recipe naturally is home-made bread, but
if this is not available, use fresh-baked bakers’ bread or a long
French or Italian stick. Pre-sliced or packaged bread will not do.
Toast the bread in the oven until brown and crisp. Rub at once with
crushed garlic, brush lightly with olive oil and sprinkle generously
with salt and freshly ground black pepper. Serve hot.

From _Italian Regional Cooking_ by Ada Boni Crescent Books, 1969 ISBN
0-517-69349-6 Typos by Jeff Pruett


Yields
6 servings