A late summer favourite in Tuscany, this bruschetta is a great start to a meal or can also be a light meal in itself.
Remove the tough ribs fromt the cavolo nero, wash and spin dry. Chop the leaves into 1cm slivers.
Peel and crush 2 garlic cloves.
Drain and rince the borlotti beans.
Zest and juice the lemon, set aside.
In a frying pan, heat half the olive oil, and fry off the garlic until golden brown.
Add the cavolo nero, and stir until they wilt, about 5 minutes.
Add the borlotti beans, and heat through, crushing lightly.
Season with salt, pepper, and the lemon juice and zest.
Toast or grill the sourdough.
Peel 1 clove of garlic, and scrape each slice of bread. Drizzle with the remaining olive oil, and set aside.
Pile the vegetables onto each toasted sourdough slice, and serve while still warm.
«For extra flourish, garnish with Parmesan shavings, and a drizzle of extra virgin olive oil. »