Fettunta with White Beans and Greens

Easy Does It

By Dara O’Brien
Creative Director, Lake Isle Press

I used to put a lot of time and effort into hosting a dinner party. Sometimes I still do — and I take great pleasure in it. But I no longer discount the joys of easy entertaining.

Case in point: I had a friend over for dinner the other night. Then I hosted another friend the evening after that. Having back-to-back dinners is quite efficient and I highly recommend it. You can prepare for one party but have two. You only need to spruce up your place once because it probably won't get too messy between meals. Plus, if you have a mind to, you can serve leftovers from the first dinner at the second: cook once, eat twice.

And that’s precisely what I did this time around. My main course on both nights was a garbanzo bean salad over pasta. I made enough salad for both nights on the morning of the first. All I had to do to get dinner on the table was put the pasta on to boil. (Lucky for me, I don’t mind eating the same thing two days in a row.)

In the spirit of easy entertaining, my appetizers were effortless. The first night, I went for store-bought with brie, crackers, and grapes. I added a homemade appetizer on day two, but preparing it was a snap. My choice was Fettunta with White Beans and Greens (fettunta is the Tuscan version of bruschetta) using a recipe from “Serves One” by Toni Lydecker, published by Lake Isle Press. Like all the recipes in this book, it’s no muss/no fuss and can be made quickly and in a small quantity. If you use two smaller pieces of bread instead of one larger one, it makes a fine starter for a simple dinner for two.

You might think of bruschetta as a diced tomato topping served on toast; in Italy fettunta or bruschetta refer to the toast itself, not what goes on top of it. Its cousin is crostini, thin slices of baguette that are brushed with olive oil and oven-crisped. Fettunta or bruschetta slices are larger than crostini and grilled or toasted lightly enough so there’s still some spring to them. After toasting, rub with garlic (I also brushed on a little olive oil).

I usually make crostini, and quite enjoyed the softer bite of this fettunta. I am more familiar with the traditional tomato topping, and happily recommend this recipe for a bean and greens alternative, which I followed to the letter using canned white beans and fresh spinach. One note: crush the beans into the bread before you bite in, otherwise they’ll tumble off the bread like little bean lemmings.

In days gone by, I may not have considered serving something so uncomplicated to a guest, but times change, don’t they? I’ve pared down my approach to appetizers — which used to consist of multiple courses that were, in effect, a meal before the meal — in favor of one or two light options. If a dish is too involved to make ahead or keeps me away from my guests for too long, I’m much less likely to place it on the menu. And I find, as Ina Garten says, that store-bought is fine. When it comes to entertaining, more often than not, easy does it very well, indeed.

FETTUNTA WITH WHITE BEANS AND GREENS RECIPE

In this recipe, a savory blend of white beans and greens tops the crisp, garlic-rubbed bread that is known as bruschetta everywhere in Italy except Tuscany, where it is called fettunta. A drizzle of good olive oil provides the finishing touch.

Makes 1 Serving| Prep: 5 minutes | Cook: 8 minutes

Click here to print recipe.

INGREDIENTS

3/4 cup canned or homemade white beans (see Note)
3/4 cup roughly chopped Swiss chard or spinach leaves
2-3 tablespoons chicken broth, bean cooking liquid, or water
Salt and freshly ground black pepper, to taste
1 slice crusty white bread
1 clove garlic, crushed
Extra-virgin olive oil (see Note)

PREPARATION

Combine the beans, chard, and broth in a small saucepan. Season to taste with salt and pepper. Cover and cook over medium-low heat until the greens wilt, stirring occasionally.
Set the toaster oven or toaster on the "light" setting, and toast bread until crisp but not browned. Rub both sides of the warm toast with garlic.
Lay the toast on a dinner plate and spoon the beans and greens mixture on top. Drizzle with olive oil and, if you like, grind more pepper on top.

COOK’S NOTES

Drain and rinse canned beans before using. Or, to prepare homemade beans: Cook 1 cup dried white beans according to package directions with 1 slice onion, 1 sprig fresh sage, and, if desired, 1 slice pancetta (unsmoked Italian bacon). Save leftover cooked beans for another use.
If you have a peppery Tuscan olive oil (Coltibuono is a well-distributed brand) or another artisanal olive oil, this is a good time to bring it out.

FETTUNTA WITH WHITE BEANS AND GREENS RECIPE
from “Serves One” by Toni Lydecker, Lake Isle Press, 2005

Recipes for one that nourish the soul as well as the body that mostly call for only 10 minutes of active prep time. Many featured recipes are all-in-one meals requiring minimal cleanup—main-course salads, simple stir-fries, fresh takes on pizza and pasta, savory soups, and inventive sandwiches.

ALSO FROM SERVES ONE:
EGG NOODLES AND CABBAGE RECIPE
PENNE WITH SAVORY BROCCOLI SAUCE RECIPE
INDIAN-SPICED FRIED RICE RECIPE
RISOTTO WITH SHIITAKE MUSHROOMS AND PEAS RECIPE
SPAGHETTI CARBONARA RECIPE
SPICY NOODLES WITH PORK RECIPE

OTHER BOOKS BY TONI LYDECKER:

PIATTO UNICO: WHEN ONE COURSE MAKES A FULL ITALIAN MEAL

SEAFOOD ALA SICILIANA: RECIPES AND STORIES FROM A LIVING TRADITION