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White bean, Grana Padano cheese and prosciutto di Parma bruschetta
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
- Grill the bread, giving it a good searing on the edges and place on a tray.
- 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.
- 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.
- 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.
- Spoon a mound of the beans on each of the crostini and top with a rosette of sliced prosciutto di parma.
