Savory prosciutto and creamy white beans make this Tuscan Bruschetta especially hearty and satisfying!
Happy Friday, everyone! I’m super excited that the week is at an end, because I am completely exhausted.
Want to hear a sad story?
I was totally set on sharing the BIG REVEAL before-and-after pictures of the new house today, so I spent all week getting the house in order, cleaning, and rearranging knick-knacky type things to make it look all pretty in here.
Then, this morning, I spent an hour painstakingly capturing images of the house from every angle.
I went to transfer the pictures to my computer and got a very scary error message that made me want to scream and cry a little bit.
I took a deep breath, made myself a piece of peanut butter and banana toast, and decided to share this recipe with you instead.
Let me tell you, if I had any of this bruschetta leftover it would have been bye bye banana toast, helllloooo Tuscan Bruschetta.
As you know, I love simple dishes; especially ones that transport my taste buds to a faraway country and pair well with a glass of wine.
I think it is safe to say that pretty much everyone loves bruschetta, but trust me when I tell you that everyone AND their mother will love this special version.
It’s great as an appetizer, but I also like to serve it as a simple side dish with dinner.
There’s something about the addition of the creamy white beans with the crispy prosciutto that satisfies the need for something salty and indulgent.
The fresh tomatoes add the perfect amount of sweetness and acidity to offset the savory olive oil drizzled on top.
This recipe is quick, easy, and comes together in a flash.
You’ll start by toasting some bread in the oven while you prep the ingredients for the bruschetta.
The prosciutto gets browned, the beans get rinsed, and the cherry tomatoes get quartered. Add a bit of seasoning, toss with a wooden spoon, and VOILA. Done-sies.
Now just load it up onto the perfectly toasted bread and try your hardest not to give in and eat it straight off the baking sheet. Okay, just kidding, go ahead and be bad.
Here’s the Recipe!
- 1/2 lb crusty bread, sliced into 1/4" 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
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- Extra virgin olive oil
- 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.
- 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.
- 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.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 154Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 12mgSodium 448mgCarbohydrates 20gFiber 3gSugar 2gProtein 7g
Nutrition information has been auto-calculated for your convenience.
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