Ingredients: 12 oz. Fontina Val d'Aosta 6 oz. Tomato pulp 4 - 6 slices of rye bread 3 tablespoons of olive oil 1/2 onions garlic (1 clove) fresh parsley fresh basil salt & pepper Directions: Chop the onions, garlic, parsley, basil and tomato. Fry this mixture in the olive oil until cooked. Salt & pepper the taste. Place the bread in a dish that can go into the oven. Cover with the sauce and slices of Fontina Val d'Aosta cheese. Place in oven at 350 degrees until brown. Serves 6