This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
4 lg Ripe tomatoes
1/4 c Basil leaves, torn
6 sl Country style bread, cut -
1/2" thick & halved 3 lg Garlic cloves, lightly - crushed
Salt & pepper
4 tb Olive oil
Wash the tomatoes & cut them in half. Remove as many seeds as possible & dice them. Set them in a small bowl & combine with the basil leaves. Grill or broil the bread slices & turn them so that both sides are light brown. Rub each slice with a garlic clove. Spoon some of the tomato mixture over the bread, sprinkle with the salt & pepper & drizzle with olive oil. Serve immediately.
VARIATION: Fettunta co Rucola. Replace the basil with 1 small bunch of arugula, stems removed & leaves finely diced.