In Tuscany, the city of Lucca is known for its outstanding olive oil, showcased here in the garlic-scented toast known as bruschetta. You can also serve the toasts topped with cured meats, marinated roasted peppers or other ingredients of your choosing.
- For the Topping:
- 1 cup seeded and diced ripe beefsteak tomato
- 3/4 cup well-drained cannellini beans (freshly cooked or canned)
- 1/4 cup seeded and diced cucumber
- 2 tablespoons thinly sliced green (spring) onion
- 1 tablespoon fresh oregano leaves or 1 1/2 teaspoons dried oregano
- 1 tablespoon chopped fresh basil or 1 1/2 teaspoons dried basil
- Freshly ground pepper
- For the Bruschetta:
- 8 slices country-style white or whole-wheat bread, each 2 1/2 inches wide and 1/2 inch thick
- 1 large clove garlic, cut in half
- 4 teaspoons extra-virgin olive oil
FOR THE TOPPING:
In a bowl, combine all the topping ingredients, including pepper to taste. Toss well, cover and refrigerate for at least 1-2 hours, and for up to 2 days, to allow the flavors to blend.
FOR THE BRUSCHETTA:
Preheat a broiler or prepare a fire in a charcoal grill. Arrange the bread slices on a rack on a broiler pan or on a grill rack and broil or grill for 2 minutes. Turn the bread slices over and continue to cook until golden, 1-2 minutes longer. Remove from the heat, rub a cut side of the garlic clove over one side of each warm bread slice and then brush with 1/2 teaspoon of the olive oil.
Mound an equal amount of the topping on the garlic-rubbed side of each bread slice. Transfer to a platter and serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
266 calories; 7g total fat; 0mg cholesterol; 466mg sodium; 47g carbohydrates; 6g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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