Bruschetta lends itself to an unlimited number of toppings, and this
combination of white beans and prosciutto is delicious. Use a good
quality brand of imported beans to simplify the recipe.
Serves 4
Ingredients
- 2 Cups Cooked Cannellini Beans Or 1 (16 oz.) Cans Good Quality Cannellini Beans, Drained
- 6 Slices Prosciutto, Chopped
- 2 Cloves Garlic, Minced, Plus One Peeled And Left Whole
- Salt & Pepper
- Dash Of Red Pepper Flakes (Optional)
- Olive Oil
- 3 Tablespoons Finely Chopped Parsley
- 8 Slices, Good Quality Italian Bread
Preparation
In frying pan, cook the prosciutto until it has browned. Add 1
tablespoon of olive oil, and cook the minced garlic for 1 minute. Add
the beans, salt and pepper, red pepper flakes, and an additional 4
tablespoons olive oil and mix. Cook for a minute or two to heat
through. Using a fork, lightly mash the beans. Remove from the heat and
add the chopped parsley. If the mixture seems dry, add a little more
olive oil, or water.
Grill or broil the bread slices until they
are golden brown on both sides. Pierce the whole garlic clove with a
fork, and rub the clove over one side of each of the bread slices.
Spread the garlic rubbed side of each bread slice with some of the bean
mixture. Serve.
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