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.
- 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
- 2 tablespoons minced red onion
Companion recipe: Bruschetta Duet
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.
Tip: VARIATIONS: Bruschetta can be topped with endless combinations of ingredients. Some of our favorites to try.<br>
*Chopped tomato and basil<BR>
*Diced roasted bell peppers with crumbled goat cheese<BR>
*Drained canned tuna and capers<BR>
*Strips of Parmigiano-Reggiano<BR>
*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.
nutrition information per serving
283 calories; 12g total fat; 12mg cholesterol; 715mg sodium; 32g carbohydrates; 6g fiber; 12g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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