Source: Food and Wine Quick from Scratch

White Bean and Prosciutto Bruschetta
Strips of prosciutto top each toast and are topped in turn with a mound of creamy white beans and a sprinkling of crisp red onion. If you like, serve these with the recipe for Bruschetta Duet to make a tantalizing trio.
Serves: 4
Prep Time: 10 minutes
Cook Time: 3 minutes


2 cups canned cannellini beans, drained and rinsed
1 1/4 teaspoons white wine vinegar
3/4 teaspoon fresh thyme, chopped fresh, or 1/4 teaspoon dried thyme
1/8 teaspoon fresh ground black pepper
2 1/2 tablespoons fresh parsley, chopped
2 ounces prosciutto, thin sliced, fat removed, cut into thin strips
2 tablespoons red onion, minced
4 slices country bread loaf, 1/2-inch thick
1 tablespoon olive oil or 2 tablespoons olive oil
1/4 teaspoon salt or 1/8 teaspoon salt

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.

Heat the broiler. Put the bread on a baking sheet and brush both sides with the oil. Sprinkle with the salt.

Broil, turning once, until the bread is brown on the outside but still slightly soft in the center, about 3 minutes. Alternatively (and more traditionally), grill the bread. Cut each slice of bread into quarters.

Put some of the prosciutto on each of the bruschetta and top with the bean mixture. Sprinkle the remaining 1/2 tablespoon parsley and the red onion over the beans.

Variations: Bruschetta can be topped with endless combinations of ingredients. Some of our favorites to try: Chopped tomato and basil. Diced roasted bell peppers with crumbled goat cheese.Drained canned tuna and capers. Strips of Parmigiano-Reggia.