Bella Sun Luci Rustic Garbanzo Fettunta


Nothing is more Tuscan than fettunta, the grilled garlic bread, a kind of bruschetta, that showcases the new press of olive oil at harvest time. I first learned about fettunta at Badia a Coltibuono, the olive orchard, winery, and cooking academy in Gaiole in Chianti, one of the five hill towns that comprise the center of the Chianti Region. So, have a glass of Chianti when you make this dish, and another when you eat it.

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Bella Products Used:

Bruschetta with Italian Basil Sun Dried Tomato and Extra Virgin Olive Oil 8.5 oz.

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Bella Sun Luci California Estate Extra Virgin Olive Oil 16.9 FL OZ

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  • 4 large thick slices of crusty Italian bread
  • 2 large whole garlic cloves, peeled
  • 1 tbsp + 1 tsp Bella Sun Luci Arbequina Olive Oil
  • 2 cup garbanzo beans in sun-dried tomato sauce
  • ½ cup Bella Sun Luci sun-dried tomato halves or julienne cut in oil
  • ¼ cup Bella Sun Luci Bruschetta
  • 8 basil leaves, whole
  • 8 rosemary sprigs, 4 of them whole (as shown) and 4 of them chopped
  • Salt and pepper to taste

Serves 4 (as a hearty side dish, or double the recipe for a main course)


  1. Cook your garbanzo beans according to the package's instructions (or use canned, a 15-ounce can is fine), drain well then add the chopped rosemary and garlic pieces and heat in a sauce pan.
  2. In a separate bowl, mix the 1 Tb olive oil with the bruschetta and sun-dried tomato halves or julienne as well as their oil, then mix into the heated garbanzo beans.
  3. Taste and adjust seasoning.
  4. Toast or grill the bread.
  5. When hot and toasty rub the garlic all over each side. This is the "fettunta."
  6. Mince the leftover pieces of garlic and add to the garbanzo beans.
  7. Drizzle or brush the 1 tsp olive oil evenly over the 4 slices of bread (¼ tsp per slice).
  8. Top with the garbanzo beans, making sure some of the sun-dried tomato julienne cut are showing on top.
  9. Garnish with the remaining rosemary and the basil leaves.

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