Today is the last day of my mini-fast for Great Lent. Tonight, I’m going to go back to eating regular meals which means yay…meat and cheese & such!
I will however still post some more Lent-friendly dishes through the next month or so. Holy Week is still coming up and alot of Greeks will be still looking for new food ideas while fasting.
I’m excited to show you my Gigantes Bruschetta. Gigantes are a Greek baked butter beans dish that’s served in practically every Greek home.
Last year I posted my family’s version of Gigantes and you can follow the easy steps here. I made Gigantes the other night and I was looking forward to having my Greek snack…a Bruschetta topped with Gigantes.
Before I continue, let me set the record straight on how Bruschetta is pronounced: it’s “Brooos-Sketta”. Got it? Good! Apparently I have a few Italian food Carabinieri who are watching my every little step!
This appetizer is very simple. Slice a piece of bread on a bias and place it on a grill to warm and crisp up.
Scrape the top of the bread with some garlic, drizzle with olive oil and top with the warm Gigantes.
Serve as an appetizer, meze or snack. Your guests will ask for more!
23 Responses
A very nice and clever way to enjoy them Peter…I adore gigantes.
A nice recipe for Lent. Noted.
Yum – who thought that the humble bean could look so good.
That gigante bruschetta looks tasty. I still need to look for the gigantes to try them.
Well done ;)
You make some mean beans Peter!! I’d put them on my “broos sketta” anytime!
When I can peel my eyes away from her chest (which is stellar, and jealousy-inducing), I actually learn things from Giada DiLaurentis. Like how to pronounce “bruschetta”.
You don’t look like you’ve missed much good food for Lent, Peter. Does this mean you have to have a do-over?
The beans look soooo full of flavor and I thought about my dad when I saw the thickness of your bruscetta – around here, we call it a doorstep.
Ps. Do you have trouble opening links or comments on my blog? Some people apparently do and I am trying to find the problem…pls let me know.
The beans look soooo full of flavor and I thought about my dad when I saw the thickness of your bruscetta – around here, we call it a doorstep.
Ps. Do you have trouble opening links or comments on my blog? Some people apparently do and I am trying to find the problem…pls let me know.
The beans look soooo full of flavor and I thought about my dad when I saw the thickness of your bruscetta – around here, we call it a doorstep.
Ps. Do you have trouble opening links or comments on my blog? Some people apparently do and I am trying to find the problem…pls let me know.
The beans look soooo full of flavor and I thought about my dad when I saw the thickness of your bruscetta – around here, we call it a doorstep.
Ps. Do you have trouble opening links or comments on my blog? Some people apparently do and I am trying to find the problem…pls let me know.
The beans look soooo full of flavor and I thought about my dad when I saw the thickness of your bruscetta – around here, we call it a doorstep.
Ps. Do you have trouble opening links or comments on my blog? Some people apparently do and I am trying to find the problem…pls let me know.
The beans look soooo full of flavor and I thought about my dad when I saw the thickness of your bruscetta – around here, we call it a doorstep.
Ps. Do you have trouble opening links or comments on my blog? Some people apparently do and I am trying to find the problem…pls let me know.
The beans look soooo full of flavor and I thought about my dad when I saw the thickness of your bruscetta – around here, we call it a doorstep.
Ps. Do you have trouble opening links or comments on my blog? Some people apparently do and I am trying to find the problem…pls let me know.
The beans look soooo full of flavor and I thought about my dad when I saw the thickness of your bruscetta – around here, we call it a doorstep.
Ps. Do you have trouble opening links or comments on my blog? Some people apparently do and I am trying to find the problem…pls let me know.
The beans look soooo full of flavor and I thought about my dad when I saw the thickness of your bruscetta – around here, we call it a doorstep.
Ps. Do you have trouble opening links or comments on my blog? Some people apparently do and I am trying to find the problem…pls let me know.
Now I know what those huge beans were that I ate in Greece! My guests will ask for more? Hell, I WANT MORE!!
Oh I’d love to try that. It looks great.
“Please Sir…I want more” The beans look just so good.
Oooohhhh I just had a glance of the posts I didn’t see until today and I want to read them all, but now I’m short on time…. Promise I will come back to see that octopus recipe in detail and your face in the snow….
See you♥
Pete, I could have gigantes each week.
Ivy, gigantes are good all year ’round.
Cake, more beans please!
Kevin, look/ask for butter beans (dry).
Marie, I got it right didin’t I, didn’t I?
Nina, I posted on your blog and now it appears it’s vanished.
Toni, all Greeks eat these beans.
Sara, they are simple to prepare.
Val, if keep calling me Sir, you’re gonna get “Ma’am”! ;)
Nuria, hurry – hurry!
Who can resist those? Looks so good.
Good job, Peter. ;) I would really love to try those beans.