Best Fettunta Recipes

Tuscan Fettunta image

Provided by Food Network

Time 12m

Yield 4 servings

Number Of Ingredients 4

4 large slices of Tuscan-style or dense country bread
2 cloves garlic, halved, for rubbing
1 cup extra-virgin olive oil, best available
Salt

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.

Fettunta with Prosciutto image

Provided by Ina Garten

Categories appetizer

Time 25m

Yield 6 slices

Number Of Ingredients 6

6 slices good French boule, sliced 3/4-inch thick
1 to 2 plump garlic cloves, peeled
1/2 cup good extra-virgin olive oil
1 1/2 ounces thickly sliced prosciutto, minced
1 1/2 ounces finely grated smoked mozzarella or good Parmesan
3 tablespoons minced fresh parsley leaves

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.

Grilled Bread with Prosciutto image

Provided by Ina Garten

Categories side-dish

Time 15m

Yield 6 slices

Number Of Ingredients 7

6 slices good Tuscan round bread, sliced 3/4 inch thick
1 large garlic clove, cut in half
Good olive oil
2 ounces thinly sliced prosciutto (torn in pieces, if desired)
2 ounces fresh smoked mozzarella, grated
3 tablespoons minced fresh parsley
Kosher salt and freshly ground black pepper

Steps:

Prepare a charcoal grill with medium-hot coals or turn a gas grill to medium-high heat.
Grill the bread for 2 minutes, until golden on one side. Place the bread grilled side up on a platter and immediately rub the cut side of the garlic clove over the surface of the bread. For really garlicky fettunta, rub hard. Drizzle a tablespoon of olive oil over each slice of bread.
Place the torn prosciutto over the grilled side of the bread and top with the grated mozzarella. Return the bread to the hot grill, cover the grill, and cook for 1 to 2 minutes-just long enough to melt the cheese and rewarm the toast. (Be sure the vent is open so the fire doesn't go out!) Drizzle with a little more olive oil, sprinkle with parsley, salt, and pepper, and serve hot.

Tuscan Fettunta and Le Bruschette: Tuscan Toasted Bread and Bruschetta image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 14

4 large slices country bread, toasted
2 cloves garlic, peeled and halved
1/4 cup/50 ml extra-virgin olive oil, for drizzling
Salt
4 large slices country bread, toasted
2 cloves garlic, peeled and halved
2 cups/500 ml cooked cannellini beans
1/4 cup/50 ml extra-virgin olive oil, for drizzling
Salt
4 large slices country bread, toasted
2 cloves garlic, peeled and halved
1 avocado, halved, pitted, peeled and mashed
1/4 cup/50 ml extra-virgin olive oil, for drizzling
Salt

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.