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8 slices of bread casareccio
400gr. Of tomatoes piendolo
200gr. Bread Sorrentine
50gr. Pitted green olives
extra virgin olive oil Peninsula Sorrentina
garlic, basil, oregano, salt.
Toast the slices of bread, (cut to thickness of one centimetre). Cube the tomatoes and add finely chopped garlic, olives cut in half, plenty of olive oil, fresh basil, oregano. Mix well, place the mixture on slices of toasted bread and it's ready. Buon appetito!