Bruschetta Variations.

10 ingredients
3 steps

Ingredients

  • 1 loaf ciabatta or 1 loaf sourdough bread, cut into 1cm slices
  • 6 ripe figs
  • 12 slices prosciutto
  • 1 bunch mint
  • balsamic vinegar
  • 2 sprigs rosemary
  • 2 garlic cloves
  • 400 g cannellini beans, drained and rinsed
  • red wine vinegar
  • extra virgin olive oil

Directions

  1. 1
    Grill bread slices, while hot rub them with the cut side of a garlic clove and drizzle with extra virgin olive oil.
  2. 2
    Prosciutto, figs and mint topping. Tear the figs in half, then drape a piece of prosciutto over a piece of prepared bread. Squeeze a piece of fig on top and finish with mint leaves. Serve drizzled with extra olive oil, a drop of balsamic vinegar, and some freshly ground black pepper.
  3. 3
    Squashed cannellini beans with garlic recipe. Pick the leaves off a couple of sprigs of rosemary and pount in a mortar and pestle with a little salt. Add a glug of olive oil, stir, set aside. Fry two sliced cloves of garlic in olive oil until lightly golden. Add the beans and simmer gently for 7 minutes. Season beans with salt and pepper, add a swig of red wine vinegar, then mash using the back of a fork until coarsely pureed. Smear prepared bread with the bean puree and spoon rosemary oil over the top.

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