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