White bean, Grana Padano cheese and prosciutto di Parma bruschetta

By Massimo Capra
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SERVES
4

Ingredients

  • 8 slices of baguette bread
  • 8 slices of prosciutto di parma, thinly sliced
  • 1/2 cup prosciutto di parma, chopped
  • 1 can cannellini beans, drained
  • 1 tablespoon white onions, finely chopped
  • 1 teaspoon rosemary, chopped
  • 1 teaspoon tomato paste
  • 2 ounces water
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons shredded Grana Padano cheese
  • Salt and pepper to taste

Directions

  1. Grill the bread, giving it a good searing on the edges and place on a tray.
  2. Preheat a skillet and in it place the onions with a little olive oil. Sweat until translucent, and add the chopped prosciutto and the rosemary. Sauté until crisp, add the tomato paste and stir well. 
  3. Add the beans and the water, and season with salt and pepper to your liking. Cook until creamy looking and dry, remove from the fire and allow to cool well.
  4. Once the beans are cooled to room temperature, add the shredded Grana Padano cheese and a little olive oil to bring it together. Mix well.
  5. Spoon a mound of the beans on each of the crostini and top with a rosette of sliced prosciutto di parma.

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