Tuscan Fettunta Recipes

TUSCAN FETTUNTA

Steps:

• Toast the Tuscan bread on a hot BBQ grill.
• While the slices are still hot, rub the garlic halves on the toasted bread.
• Generously drizzle the extra-virgin olive oil over the toasted bread. Season with a generous amount of salt. Serve hot.

GRANDMA'S TUSCAN GARLIC BREAD

Steps:

• The quality of the oil is very important for the best results with this recipe.
• Toast the bread under the broiler on both sides to light brown in color.
• While still warm and crisp, rub the smashed garlic cloves all over both sides of the bread.
• Sprinkle with freshly cracked black pepper and salt.
• Drizzle with olive oil all over the slices and sprinkle with oregano and grated cheese.
• Serve immediately.
• Best tasting while still warm and oil hasn't soaked through the bread.
• Dipping Oil Recipe (for fresh bread, not garlic bread)
• 1 cup basil leaves
• 1/4 cup Parmesan cheese
• 1/4 cup roasted pumpkin seeds or roasted pine nuts
• 2 garlic cloves, chopped
• 1/4 teaspoon salt
• 6 Kalamata olives
• 1/4 cup olive oil
• additional olive oil and bread for serving
• Using a food processor, combine the basil, cheese, pumpkin seeds or nuts, garlic, salt, and olives.
• Process until ingredients form a paste Add the 1/4 cup of olive oil until well combined.
• Place a tablespoon of this paste into a flat serving dish. Pour olive oil ( around 4 tablespoons or more) on this paste in your dipping plate and stir, dip your bread into it and enjoy! Makes a little more than 1 cup

TUSCAN FETTUNTA AND LE BRUSCHETTE: TUSCAN TOASTED BREAD AND BRUSCHETTA

Steps:

• 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.

FETTUNTA WITH PROSCIUTTO

Steps:

• Prepare a gas, charcoal, or wood fire for grilling.
• Grill the bread a few inches from the heat until golden on both sides. Place the bread on a platter and immediately rub the garlic cloves over the top of the bread's surface. For really garlicky fettunta, rub hard and use both cloves of garlic. Drizzle a generous tablespoon or more of olive oil over each slice of bread.
• Combine the prosciutto, cheese, and parsley in a small bowl. Sprinkle the mixture evenly over each slice of bread. Return the bread to the hot grill cheese side up, cover the grill with the lid, and cook the fettunta just long enough to melt the cheese and rewarm the toast a bit, about 1 minute. Serve hot.

FETT'UNTA

Steps:

• Prepare a hot fire in a gas or charcoal grill, if using, or preheat a grill pan or heavy-bottomed skillet over high heat. Brush the bread slices liberally on both sides with olive oil. Place the bread on the grill or in the grill pan and cook until it is crispy and golden brown, almost black in places, about 2 minutes per side.
• Rub garlic cloves on both sides of each piece of toast; then liberally pour olive oil over one side (about 3 tablespoons per piece). Season the oiled side generously with sea salt. Cut the bread on an angle into halves or thirds and serve.