White-Bean and Prosciutto Bruschetta

Name: White-Bean and Prosciutto Bruschetta
Yield: 4
Ingredients: 2 cups drained and rinsed canned cannellini beans (one 19-ounce can); 1 ¼ teaspoons wine vinegar; 1 tablespoon olive oil; ¾ teaspoon chopped fresh thyme, or 1/4 dried thyme; ¼ teaspoon salt; ⅛ teaspoon fresh-ground black pepper; 2 ½ tablespoons chopped fresh parsley; 2 ounces thin-sliced prosciutto, fat removed, cut into thin strips; Bruschetta; 2 tablespoons minced red onion

Be the first to rate & review!

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.

Recipe by Food & Wine January 1998

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

White-Bean and Prosciutto Bruschetta

Gallery

Recipe Summary test

Ingredients

Directions

Source

Reviews

All Reviews for White-Bean and Prosciutto Bruschetta

Account

White-Bean and Prosciutto Bruschetta

Gallery

Recipe Summary test

Ingredients

Directions

Source

Reviews

All Reviews for White-Bean and Prosciutto Bruschetta