Friselle Al Pomodoro (Edit recipe)

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This friselle al pomodoro is the perfect end of summer recipe to whip up! When you have tons of extra tomatoes lying around, don't let them go to waste! Friselle is a traditional, twice-baked bread from Puglia, Italy. They have a long shelf life and are extremely crispy! You can make them by hand or buy them at a local bakery. The best way to enjoy them is topping with fresh garden tomatoes, some basil, olive oil, and lots of spices. But don't forget to dip them quickly in some water to soften before eating them!

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PREP TIME

5 minutes

COOK TIME

—

INGREDIENTS

9

Serves: 1

Ingredients

1 whole Friselle
6 whole Tomato, Cherry, diced
1 whole Mini Cucumber, diced
1 pinch Salt and Pepper, to taste
1 pinch Infused Garlic And Basil Salt - Zoë Olive Oil
1 pinch Parsley, Dried
1 bunch Parsley, fresh
4 Tbsp Extra Virgin Olive Oil, or as much as desired
1 pinch Organic Balsamic Glaze, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To a bowl, add diced cherry tomatoes, diced cucumbers, and all spices and olive oil together. Mix until everything is well combined.
Take your friselle bread and quickly pass it under water to soften. Do not soak it too much, we just want it to get a little soft so it can be eaten.
Add the tomato cucumber mixture on top of the friselle, and drizzle with a balsamic glaze and a touch more olive oil if desired.

Notes

This recipe is super customizable! You can top with just the cherry tomatoes, or add olives, red onion, celery, etc. The possibilities are endless!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	775
Fat:	57 g
Carbohydrates:	60 g
Protein:	10 g
Cholesterol:	0 g
Sodium:	688 mg
Fiber:	15 g
Sugars:	25 g
Sugar Alcohol:	0 g
Calculated for total recipe.