Don’t you just love August? It doesn’t get much better for fresh tomatoes and we’ve been eating them every single day. I’ve posted this recipe in the past but it’s just too good not to repeat again this summer. I think it’s the perfect light lunch showcasing the best of the season.
This might look like bruschetta but it’s more like a savory french toast. I found the idea for this in Faith Willinger’s book Adventures of an Italian Food Lover. Don’t hesitate to purchase any book written by Faith. She’s a pro on Italian food and in addition to very authentic recipes, this book includes restaurants and inns all over the country worth a detour.
You can whip this up in minutes, but be sure to let the bread sit in the egg mixture until it’s almost completely absorbed. I’ve made a few minor changes to the recipe. The original calls for the bread to be cubed and the tomatoes seeded, but I’ve eliminated these steps. Whichever way you choose, I’m telling you right now that you will love this!
Frittata di Pane
1/4 cup water
5 tablespoons extra virgin olive oil
sea salt and freshly ground pepper
4-6 slices of stale country bread, cut 1/2″ thick
2 cups chopped, fresh tomatoes
2 tablespoons chopped fresh basil
Put the eggs, water and 1 tablespoon oil in a large shallow bowl. Season with salt and pepper and whisk to combine. Add the slices of bread and submerge in the egg mixture until the bread has soaked up most of the mixture, about 10-15 minutes.
In a another bowl combine the tomatoes with 2 tablespoons olive oil, the basil and season with salt and pepper.
Heat 2 tablespoons oil in a large non-stick skillet, add the bread and cook on low until the bread is brown underneath. Turn slices over and brown on the other side. When done, remove to a plate, top with tomatoes. Serves: 4