Fett'unta

My fett'unta has always been the showstopper of my Italian meal. All I do is grill thick loaves of bread, rub them with garlic and drown them in olive oil. Since the olive oil is the star of this recipe, I will teach you how to choose the finest. The careful choice of ingredients is what really makes this simple fett'unta the perfect addition to any meal.
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  • Level: Easy
  • Total: 15 min
  • Active: 10 min
  • Yield: 8 servings
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Ingredients

8 slices rustic, crusty white bread, in 2-inch slices

1 1/2 cups extra-virgin olive oil, plus additional for brushing

3 cloves garlic

Sea salt, preferably Maldon brand

Directions

  1. Prepare a hot fire in a gas or charcoal grill, if using, or preheat a grill pan or heavy-bottomed skillet over high heat. Brush the bread slices liberally on both sides with olive oil. Place the bread on the grill or in the grill pan and cook until it is crispy and golden brown, almost black in places, about 2 minutes per side.
  2. Rub garlic cloves on both sides of each piece of toast; then liberally pour olive oil over one side (about 3 tablespoons per piece). Season the oiled side generously with sea salt. Cut the bread on an angle into halves or thirds and serve.

Cook’s Note

Chef Silverton's ricotta and Umbrian-style chickpeas are great accompaniments for the fett'unta

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