Trio of Bruschetta and Crostini
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 are 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.
Tomato & Basil Bruschetta
In this case, classic is best. Be sure to use the finest tomatoes, basil, and olive oil you can get your hands on.
Yield: 7–8 servings
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 top of 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 cannellinis. 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
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 lemon juice to a bowl. Season with salt and pepper and stir. Strain beans and add to a bowl.
Preheat 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.
Fava Bean Crostini
Favas are a labor of love because it takes time to shell the pods and peel each individual bean. If you’re in a rush, it’s okay to substitute frozen shelled beans instead.
Yield: 7–8 servings
Bring 4 quarts of water to a boil and season with salt. Add fava beans and cook until tender, about 12 minutes. Strain and place beans into a bowl with ice and water. Using a sharp paring knife, pierce outer skin of fava beans, and peel. Add shelled beans to a food processor with thyme, lemon juice, and 3 tablespoons oil. Puree until mixture is somewhat smooth but still has texture, about 1 minute.
Preheat grill to 350˚F. Brush slices of bread with oil and season with salt and pepper. Grill bread until slightly charred, about 1 minute per side. Top slices of bread with puree and grate Pecorino on top. Serve warm.
