Bella Sun Luci Rustic Garbanzo Fettunta
Overview
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.
Bella Products Used:
Bruschetta with Italian Basil Sun Dried Tomato and Extra Virgin Olive Oil 8.5 oz.
Bella Sun Luci California Estate Extra Virgin Olive Oil 16.9 FL OZ
Ingredients
- 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)
Directions
- 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.
- 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.
- Taste and adjust seasoning.
- Toast or grill the bread.
- When hot and toasty rub the garlic all over each side. This is the "fettunta."
- Mince the leftover pieces of garlic and add to the garbanzo beans.
- Drizzle or brush the 1 tsp olive oil evenly over the 4 slices of bread (¼ tsp per slice).
- Top with the garbanzo beans, making sure some of the sun-dried tomato julienne cut are showing on top.
- Garnish with the remaining rosemary and the basil leaves.
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