Recipe courtesy of David Rocco
Tuscan Fettunta and Le Bruschette: Tuscan Toasted Bread and Bruschetta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 812
- Total Fat
- 45
- Saturated Fat
- 7
- Carbohydrates
- 82
- Dietary Fiber
- 14
- Sugar
- 7
- Protein
- 22
- Cholesterol
- 0
- Sodium
- 680
- Total: 15 min
- Prep: 15 min
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.