I've always loved sliced tomatoes on toast, it was my pandemic breakfast of choice. Simply toast, a smear of mayo, sliced tomatoes with salt and pepper.... absolutely my favorite. Sort of a design of my own making, but maybe I saw it somewhere???
Getting to Puglia and waking up to the hotel breakfast on Day 1 was terrific.... cheese, meats, fruits (including one I've never seen, nespole- more on that later) and these yummy tomato toasts.
Our host, Elena, was telling us our choices for breakfasts. She offered frisselle and described as tomato toast, then said "5, maybe 6 would be right.... I think 6". I was a bit worried, then delighted, when I saw the plate and that they were small. In the photo, you can see that there are 5... that's because I already put one on my plate and was tucking into a yummy bite.
Here's my attempt at making it myself for the breakfast when we got to our VRBO a couple days later.
Our host had left us so many things as a welcome gift; fresh orecchiette pasta, jarred pomodoro tomato sauce, the frise (bread rusks), tomatoes, local olive oil, a fresh basil plant, fresh cheese and an assortment of fresh fruit.... oh, and local wine!
The top picture has small frise rusks and the second picture is the larger size. Both are great, but maybe the big ones take a bit more time to soften a bit.
Here's all we did:
12-16 large cherry tomatoes, cut into quarters or eighths
A bit of good olive oil, 2-3 tsp
A big bit of salt
Fresh basil, cut into slivers
A bit of pepper, if you like (and I do)
A couple teaspoons of water
*Some Frise Maltagliate... (dry, light "bagels, AKA "rusks" or bruschetta)
In a medium bowl, cut the tomatoes, drizzle with oil olive and salt. Add slivered basil and pepper. Give a nice stir and get the 'rusks' ready to go on a plate.
So our host, through interpretation through his 14 year old niece, told us to make the breakfast, adding a sprinkle of water. My hubby heard that I should sprinkle the dry bread with water, but I interpreted it to mean that I would add a bit of water to my tomato mixture. I actually think my hubby was right, but honestly, drizzling the rusks with a bit of watery tomato oil also works deliciously too.
Let the rusk sit and absorb the mixture while you get the rest of the breakfast ready to go. We drank quite a lot of espresso in tiny cups while we prepared our breakfast.
The rusks are in the package behind the bottle of olive oil. There were more gifts from our host in the fridge: cheese and orecchiette. What a nice gift to leave, everything you need to make yourself a dinner, a snack and a breakfast.
*to make these at home it would be easy to use bruschetta toasts, or leftover French bread toasted/ dried in the oven. It's supposed to be hard and dry, hence the sprinkle of water.
On day one, here's a photo of our view as we ate breakfast. Not a bad place to start your day.
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