In this recipe, we find Olio Cilento PDO, it has a fruity taste with delicate bitter and peppery hints.
INGREDIENTS
DIRECTIONS:
Toast both sides of bread slices in oven. When the bread turns golden brown, remove from oven and grate a clove of garlic on every single slice. Set aside. Wash and slice the tomatoes, season with Olio Cilento PDO, basil and salt. Spread the tomatoes to cover the bread slice and serve fresh.
Cilento PDO extra virgin olive oil is obtained from the Piscittana, Rotondella, Ogliarola or Uogliarola, Frantoio, Salella and Leccino varieties of olive, which must come from mixed or single variety olive orchards in quantities of no less than 85%.
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