Fettunta

AT A GLANCE

  • Serves 10 people

  • 1 loaf woodfired bread, sliced into 2cm-thick slices
  • 3-4 cloves garlic, cut in half lengthways
  • 250 ml (1 cup) extra-virgin olive oil (see note)
01   Heat a barbecue or chargrill to high and toast bread for 1-2 minutes or until lightly toasted. Rub one side of each slice with a garlic clove, then brush with oil and scatter lightly with sea salt. Serve with the salads.
Note A peppery new season extra-virgin olive oil works best.

Recipe:

SUE FAIRLIE-CUNINGHAME

Photography:

CON POULOS

Styling:

SUE FAIRLIE-CUNINGHAME

FEATURED IN

Mar 2007

Mar 2007

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