White-Bean and Prosciutto Bruschetta

White-Bean and Prosciutto Bruschetta
Photo by © Melanie Acevedo


  • ¼ teaspoon salt
  • 2 ounces thin-sliced prosciutto, fat removed, cut into thin strips
  • 1/8 teaspoon fresh-ground black pepper
  • Bruschetta
  • 2 ½ tablespoons chopped fresh parsley
  • 1 tablespoon olive oil
  • ¾ teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme
  • + 3 more ingredients
    • 2 cups drained and rinsed canned cannellini beans (one 19-ounce can)
    • 2 tablespoons minced red onion
    • 1 ¼ teaspoons wine vinegar

1. 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. 2. Put some of the prosciutto on each of the bruschetta and top with the bean mixture. Sprinkle the remainin...

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