White-Bean and Prosciutto Bruschetta

recipe
Strips of prosciutto top each toast and are topped in turn with a mound of creamy white beans and a sprinkling of crisp red onion. If you like, serve these with the Bruschetta Duet to make a tantalizing trio.

Yield:

4

Recipe from

Food & Wine

Ingredients

2 cups drained and rinsed canned cannellini beans (one 19-ounce can)
1 1/4 teaspoons wine vinegar
1 tablespoon olive oil
3/4 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
2 1/2 tablespoons chopped fresh parsley
2 ounces thin-sliced prosciutto, fat removed, cut into thin strips
Bruschetta
2 tablespoons minced red onion

Preparation

1. Put the beans in a medium glass or stainless-steel bowl. Using a fork, mash the beans to a coarse puree. Stir in the vinegar, oil, thyme, salt, pepper, and 2 tablespoons of the parsley.

2. Put some of the prosciutto on each of the bruschetta and top with the bean mixture. Sprinkle the remaining 1/2 tablespoon parsley and the red onion over the beans.

Note:

Quick From Scratch Italian

January 1998
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