Recipe courtesy of David Rocco
Tuscan Fettunta and Le Bruschette: Tuscan Toasted Bread and Bruschetta
Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Tuscan Fettunta:
  • 4 large slices country bread, toasted
  • 2 cloves garlic, peeled and halved
  • 1/4 cup/50 ml extra-virgin olive oil, for drizzling
  • Salt
Cannellini Bruschetta:
  • 4 large slices country bread, toasted
  • 2 cloves garlic, peeled and halved
  • 2 cups/500 ml cooked cannellini beans
  • 1/4 cup/50 ml extra-virgin olive oil, for drizzling
  • Salt
Avocado Bruschetta:
  • 4 large slices country bread, toasted
  • 2 cloves garlic, peeled and halved
  • 1 avocado, halved, pitted, peeled and mashed
  • 1/4 cup/50 ml extra-virgin olive oil, for drizzling
  • Salt

Directions

For the Tuscan fettunta: Rub each slice of bread with 1/2 a garlic clove. Drizzle the bread with olive oil and sprinkle with salt.

For the cannellini bruschetta: Rub a garlic clove over each slice of bread. Mash half the beans and generously spread the cannellini beans on each slice of bread. Drizzle with olive oil and sprinkle with salt.

For the avocado bruschetta: Rub each slice of bread with 1/2 a garlic clove. Divide and spread the avocado on each slice of bread. Drizzle with olive oil and sprinkle with salt.

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