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White Bean and Prosciutto Bruschetta

Source: Quick From Scratch - Italian
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Active Time:  5 Minutes
Total Time:  5 Minutes
  Serves 4
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.
RECIPE 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
Other necessary recipes:
Bruschetta Duet
White Bean and Prosciutto Bruschetta Recipe at Cooking.com
DIRECTIONS
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


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Italian Summer Appetizers
 Easy Appetizers with Olive Oil
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 283
Fat. Total: 12g
Fiber: 6g
Carbohydrates, Total: 32g
Sodium: 715mg
% Cal. from Fat: 38%
Cholesterol: 12mg
Protein: 12g
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