Tuscan bean prosciutto bruschetta recipe


Linda Shiue
October 5, 2010 8:06PM (UTC)

Makes 12 pieces

Ingredients

Bean puree

  • 1 can white beans (I use cannellini, but you can use any white bean you like); drained and rinsed with the cooking liquid reserved
  • 1 Tbsp basil, minced
  • 1 Tbsp italian parsley or cilantro, minced
  • 3 cloves of garlic
  • 2 tsp plus 2 Tbsp high quality extra virgin olive oil
  • salt and pepper to taste

Bruschetta

  • 1 crusty, rustic baguette or ciabatta
  • 2-3 whole cloves of garlic, skin removed
  • 1 cup Tuscan White Bean Purée
  • 3 ounces of speck or prosciutto (about 5-6 slices) (I prefer Volpi brand).
  • a handful of arugula-- about 1 cup
  • 1/2 lemon
  • 1/2-1 cup freshly shaved Parmesan cheese
  • extra virgin olive oil for drizzling
  • salt and pepper to taste
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Directions

Bean puree

  1. Place all ingredients into the bowl of a food processor or blender, or use a stick blender as I did. Add 2 Tbsp of the reserved cooking liquid. Process for a few seconds at a time to desired texture. I like mine to be on the coarse/rustic side.
  2. Stir in 1-2 Tbsp of olive oil and additional cooking liquid, to taste and desired consistency.
  3. Add salt and freshly ground black pepper to taste. If you are using this for bruschetta, keep in mind that the prosciutto is very salty. If using as a dip for crudités, salt to taste.

Bruschetta

  1. Cut loaf of bread lengthwise, and then into about 6 segments (making 12 halves total).
  2. Toast with cut sides up in an oven until lightly golden brown.
  3. Take a clove of garlic and rub the cut side of each piece of bread while still warm. This will impart an irresistible garlic fragrance and a golden sheen.
  4. Drizzle each piece with a little olive oil.
  5. Spread about 1 tsp of the white bean purée onto each piece of bread.
  6. Tear prosciutto slices into halves, and layer a half slice of prosciutto onto each piece of bean pureé-topped bread.
  7. Add 3 leaves of arugula to each piece.
  8. Squeeze a bit of lemon juice onto each assembled bruschetta. (Make sure to do this before topping with cheese, or else the cheese get a bubbly texture.)
  9. Add a few shavings of parmesan and freshly ground black pepper.

Recommended accompaniments: olives, a tomato and basil salad, San Pellegrino and chianti or prosecco.


Linda Shiue

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