INGREDIENTS:
½ lb crusty bread, sliced into ¼" pieces
2 tablespoons room temperature butter
3 ounces thinly sliced prosciutto
1 (14 ounce) can cannellini beans, drained and rinsed
8 ounces cherry tomatoes, quartered
1 tablespoon dried parsley
¼ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
Extra virgin olive oil
DIRECTIONS:
1. Preheat your oven to 400 degrees Fahrenheit. Spread a thin layer of butter onto one side of each slice of bread, then arrange the buttered bread slices on a baking sheet in a single layer (buttered side up). Toast until golden brown, about 10-12 minutes.
2. Meanwhile, heat a skillet over medium-high heat. Once the pan is hot, add the prosciutto and cook, turning occasionally, until the prosciutto is browned and crispy, about 5-7 minutes. Transfer the prosciutto to a cutting board and chop finely.
3. In a large bowl, combine the rinsed beans, quartered tomatoes, seasonings, and chopped prosciutto. Toss well. Spoon the bruschetta mixture onto the toasted bread. Drizzle with olive oil, if desired.
Source: The Wanderlust Kitchen
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