White Bean and Prosciutto Bruschetta 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 recipe for Bruschetta Duet to make a tantalizing trio. Rating: Read Reviews Rate This Recipe Serves: 4 Prep. time: 10 minutes Cooking time: 3 minutes Print: Recipe Recipe Card Add: Recipe Box Shopping List My Notes Email: Recipe Find: More Recipes 2 cups canned cannellini beans, drained and rinsed1 1/4 teaspoons white wine vinegar3/4 teaspoon fresh thyme, chopped fresh, or 1/4 teaspoon dried thyme1/8 teaspoon fresh ground black pepper2 1/2 tablespoons fresh parsley, chopped2 ounces prosciutto, thin sliced, fat removed, cut into thin strips2 tablespoons red onion, minced4 slices country bread loaf, 1/2-inch thick1 tablespoon olive oil or 2 tablespoons olive oil1/4 teaspoon salt or 1/8 teaspoon salt 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. Heat the broiler. Put the bread on a baking sheet and brush both sides with the oil. Sprinkle with the salt. Broil, turning once, until the bread is brown on the outside but still slightly soft in the center, about 3 minutes. Alternatively (and more traditionally), grill the bread. Cut each slice of bread into quarters. 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. 1997 American Express Publishing Corporation. Excerpted from the Quick from Scratch cookbook series. Reprinted with permission from American Express Publishing Corporation. All rights reserved.
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