Fettunta with Cannelli Bean Spread

Recipe: Fettunta with Cannelli Bean Spread


For the Fettunta:

  • 1 loaf of crusty Italian bread
  • Extra virgin olive oil
  • 1 whole garlic clove, peeled

For the Cannelli bean spread:

  • 1 small clove garlic, minced
  • 1 (15oz) can cannelli beans, rinsed and drained
  • 1 tsp fresh minced rosemary, plus extra for garnish un-chopped
  • ¼ cup high quality extra virgin olive oil, plus 1 Tbs
  • ¼ tsp kosher salt
  • 1/8 tsp fresh ground black pepper


Preheat a panini press or griddle pan. Slice a quality crispy crusted Italian loaf of bread into ¼ inch slices, lengthwise. Using a pastry brush or bbq brush, brush each slice with a small amount of good olive oil to coat on each side. Toast the oiled bread slices in the press on the griddle pan until brown and golden and crisp about 1-3 minutes. Remove from the toasted slices and repeat with the remaining sliced bread. Set the toasted slices aside to cool. Once cooled take a whole peeled garlic clove, slice off the top and rub the raw garlic on the toasted golden slices of bread. Place the garlic rubbed toasts on a platter.

Now prepare the spread. In a food processor fitted with a steel blade add the drained and rinsed cannelli beans, the minced garlic, minced rosemary, ¼ cup quality olive oil, salt and pepper and pulse until just smooth about 7, 1 second pulses. Transfer the spread to a serving bowl on the same platter with the garlic toasts and drizzle the remaining 1 Tbs of olive oil and garnish with fresh rosemary and serve.

Meal type: hors d’oerves

Culinary tradition: Italian

My rating: 5 stars:  ★★★★★ 1 review(s)

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Recipe by yumm yumm yumm.
Microformatting by hRecipe.