Tuscan fettunta and le bruschette

David Rocco makes a delicious selection of crusty bread snacks topped with garlic, mashed cannelini beans and avocado
By David Rocco
Tuscan fettunta and le bruschette
  • Rating:
  • Serves: 4
  • Prep Time: 30 minutes
  • Effort: easy

Ingredients

For the tuscan fettunta

  • 4 large slices country bread, toasted
  • 2 garlic cloves, peeled and halved
  • 50 ml extra virgin olive oil, for drizzling

For the cannellini bruschetta

  • 4 large slices country bread, toasted
  • 2 garlic cloves, peeled and halved
  • 500 g cooked cannellini beans
  • 50 ml extra virgin olive oil, for drizzling

For the avocado bruschetta

  • 4 large slices country bread, toasted
  • 2 garlic cloves, peeled and halved
  • 1 avocado, peeled and mashed
  • 50 ml extra virgin olive oil, for drizzling

Method

1. For the tuscan fettunta: rub each slice of bread with a garlic. Drizzle with olive oil and sprinkle with salt.

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

3. For the avocado bruschetta: rub each slice of bread with half the garlic clove. Divide and spread the avocado on each slice of bread. Drizzle with olive oil and sprinkle with salt.

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