Frittata di Pane

 

I can truly say that summer has arrived with the first bruschetta of the season. This may look like a traditional bruschetta, but in reality this dish is 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  information on restaurants and inns all over the country worth a detour.

This tomato and bread combination makes a perfect light lunch. Imagine warm bread cooked in olive oil and then topped with summer’s best tomatoes and basil. I just happened to have some burrata cheese in the fridge so I thought “why not?”.

Be sure to use a good country style bread, your best olive oil and really let the bread soak up the egg mixture. 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. Lunch is served!

Frittata di Pane

4 eggs
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