Tuscan Bruschetta

Sep 28, 2020

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

2 T chopped mixture of fresh herbs: rosemary, golden thyme, tri colored sage, basil & Italian parsley

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

2 T chopped mixture of fresh herbs: rosemary, golden thyme, tri colored sage, basil & Italian parsley

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

2 T chopped mixture of fresh herbs: rosemary, golden thyme, tri colored sage, basil & Italian parsley

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 and herbs.

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.

Recipe Inspired from Cooking Channel