White-Bean and Prosciutto Bruschetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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