As the late afternoon sun strikes the hills around Borgo Finocchieto, a glass of wine featuring 100-percent Sangiovese grapes is a must. So too, are small bites: Crunching on bruschetta and crostini is a perfect way to ease into a leisurely evening. We love Sullivan Street Bakery’s bread – it’s ideal for this use. Trapani Sea Salt from Sicily is a nice finishing touch. Here is the recipe for Trio of Bruschetta and Crostini.
Tomato & Basil Bruschetta
In this case, a classic is best. Be sure to use the finest tomatoes, basil, and olive oil you can get your hands on.
Yield: 7–8 servings
Ingredients
1 loaf ciabatta, sliced 3/4-inch thick
2 garlic cloves, peeled
1 tablespoon basil, cut into chiffonade
2 cups tomatoes, seeded and diced small
3 tablespoons extra virgin olive oil
Coarse salt, to taste
Directions
Preheat oven to 375˚F. Place bread on 2 baking sheets and toast until golden brown, about 4–5 minutes. Remove from oven and rub the top of the bread with garlic clove. Add tomato, basil, and oil to a small bowl and gently mix. Season mixture with salt and add to slices of bread.
White Bean & Rosemary Crostini
Tuscany is home to mangiafagioli (bean eaters), and this crostini showcases the meaty texture and delicate flavor of cannellini. You might have extra beans, so add them to a salad, serve as a side dish, or puree for a great sandwich spread.
Yield: 7–8 servings
Ingredients
2 cups dried cannellini beans
1 stem rosemary tied in cheesecloth
2 yellow onions, peeled and quartered
1 loaf of rustic Italian bread, cut into 1/2-inch thick slices
2 tablespoons extra virgin olive oil, plus more for grilling
1 tablespoon fresh lemon juice
coarse salt and black pepper, to taste
Directions
Soak beans overnight in a large bowl filled with cold water. Strain and place in a large pot. Cover beans with at least 3 inches of fresh cold water. Add onions and rosemary. Bring to a boil, reduce to a simmer, and cook until tender, about 1 hour. Add 2 tablespoons of oil and 1 tablespoon of lemon juice to a bowl. Season with salt and pepper and stir. Strain beans and add to a bowl.
Preheat the grill to 350˚F. Brush slices of bread with oil and season with salt. Grill bread until slightly charred, about 1 minute per side. Top slices of bread with beans and serve warm.
If you liked our Trio of Bruschetta and Crostini recipe, check out:
Trio of Kale: Raw, Balanced and Fried
