Instructions: Fettunta is a contraction of the word fetta, "slice," and unta, "oily,"

1. Toast, grill, or broil the bread slices until lightly colored on both sides.

2. Rub the garlic clove over the breads surface. The garlic will grate itself on the hardened toast and the peel will disintegrate. Garlic lovers should press hard.

3. Drizzle at least 2 tablespoons extra virgin olive oil, barely enough for any self respecting Tuscan, over each slice of toasted bread, sprinkle with salt and pepper, and serve immediately.

Description and Detail from Feniger: This is, without a doubt, my favorite recipe in the world. Its fast, simple, calls for no special equipment or skills, has no cholesterol, and is open to seasonal adaptation with the addition of numerous toppings. Diners always seem to be impressed.

Bread is lightly toasted, rubbed with garlic, dipped in newly pressed, bright green, peppery-flavored olive oil, sprinkled with salt and pepper. Its meatless, milkless, effortless, pleasing to even the most jaded palates, and involves none of the fuss usually associated with garlic bread

Scouts can skewer their bread on a stick and toast over the campfire.

Unsalted rustic Tuscan bread, white or whole wheat, sliced about 3/4 inch thick is the bread of choice for olive oil millers, who created this dish.

Do-it-yourself bread bakers should refer to Carol Fields "The Italian Baker" (Harper Collins, 1986). But almost any basic, water-based, butterless, country-style bread will do. A friend favors rye. Day old bread is okay. And 1 slice per person may only be a beginning. First-rate virgin olive oil is a must, otherwise youll end up with greasy bread instead of fettunta. Newly pressed oil, called olio nuovo, easily recognizable by its bright green color, cloudy with chlorophyll, found from late November through January in Italy, yields spectacular results but any quality extra virgin olive oil will do.

"Red, White and Greens: The Italian Way with Vegetables."

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