A Mediterranean Classic with a Modern Twist

Puglian bruschetta is much more than a simple appetizer: it embodies the Mediterranean tradition and tells the story of rural culture, where a few simple ingredients are transformed into culinary excellence.

In this recipe, the creaminess of chickpeas meets the freshness of lemon and the authentic quality of Tre Regine Puglian extra virgin olive oil,  crafted from the Coratina cultivar.

Ingredients (for 4 bruschette)

• 4 slices of rustic durum wheat bread, slightly firm
• 200 g dried chickpeas, soaked 8–12 hours in advance
• 1 clove garlic
• 1 sprig fresh rosemary
• Juice and grated zest of ½ lemon
• Salt and black pepper, to taste
• Tre Regine Coratina or Ogliarola EVOO,  cold pressed with low acidity (0.3%)

Preparation

Prepare the Chickpeas

Soak the chickpeas in cold water for 8–12 hours. Drain and simmer gently in plenty of water until tender.

Make the Chickpea Cream

Purée the cooked chickpeas with a drizzle of Puglian EVOO, a pinch of salt, lemon juice, and black pepper. Add finely chopped rosemary. 👉 For a smoother texture, mix in a little cooking water.

Toast the Bread

Rub the bread slices with garlic and toast until golden. The crispy bread makes the perfect base.

Assemble the Bruschetta

Spread the chickpea cream over the warm bread, drizzle generously with Tre Regine’s intensely fruity extra virgin olive oil, and finish with grated lemon zest.