White Bean and Prosciutto Bruschetta

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.

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.

Variations

Bruschetta can be topped with endless combinations of ingredients. Some of our favorites to try.
*Chopped tomato and basil
*Diced roasted bell peppers with crumbled goat cheese
*Drained canned tuna and capers
*Strips of Parmigiano-Reggiano
*A split garlic clove rubbed over the toast, followed by a generous drizzle of olive oil