Ingredients (serves 4)

• 4 slices of home-made pane casereccio bread
• 5 spoonfuls of Pantaleo extra-virgin olive oil
• 1 or 2 garlic cloves, peeled
• Salt to taste

Preparazione

Cut 4 slices of home-made bread and put them under the grill.
Toast until crunchy and turning dark.
Rub on the garlic and smear on plenty of olive oil and a pinch of salt, then serve immediately.
Here in Apulia, we use our index fingers to soak the bread in oil and garlic, and some people even soak both sides of the bread.

Additional variations

Fresh tomato and basil: Sprinkle over cubes of chopped fresh tomato and hand-shredded basil leaves.
Olive pâté and celery: spread olive pâté and finely chopped celery onto the bread.
Mozzarella and anchovies: cover the bread slices with thin slices of mozzarella and anchovy fillets, then sprinkle with a touch of oregano.