The frisella is Puglia’s answer to the question of shelf life. Twice-baked rings of durum wheat that last months in the pantry, they turn into something completely different the moment you hold them under cold water for a few seconds. The surface opens. The crumb softens just enough. Then you rub them with garlic and let the tomato go to work.
We start most of our antipasto tables with these. The black olive pate goes on like a rough spread, not polished. A few cherry tomatoes, a leaf of basil, a pinch of dried oregano. That’s the whole dish.
The pate is already seasoned, already balanced. Resist the urge to add more.
Set servings and units first. You can change them anytime.
Hold each frisella under cold water for 3 to 4 seconds, turning once. They should soften slightly at the surface but remain firm in the center. Set on a board and rest for 1 minute.
Rub the cut side of the garlic clove once across the top of each frisella.
Spread 1 oz of Gusta black olive pate across each frisella, going close to the edges.
Arrange 2 oz of halved cherry tomatoes over the pate. Press gently so the juice absorbs into the surface.
Drizzle 1/2 tbsp of extra-virgin olive oil over each. Add a pinch of flaky salt, a grind of black pepper, and a pinch of dried oregano.
Finish with a basil leaf or two. Serve immediately.
You made Bruschetta al Patè di Olive Nere. Time to eat.
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Friselle vary a lot in thickness and dryness. A thin, very dry one needs 5 to 6 seconds under water. A thicker one from a bakery might need only 2. Test the first one: it should be just softened at the surface, chewy in the center, not wet throughout.
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