Summer Beans On Toast With Prosciutto Recipes
SUMMER BEANS ON TOAST WITH PROSCIUTTO
This open, bruschetta-like sandwich can be thrown together in a flash for a quick supper, lunch, or dinner party starter
Provided by Cassie Best
Categories Lunch, Main course, Starter
Time 20m
Number Of Ingredients 9
Steps:
- Heat a medium-sized pan of water until boiling, and heat a griddle pan over a high heat. Add the broad beans and green beans to the boiling water. Cook for 2 mins or until just tender, then drain and remove the broad bean skins, if you like. Mix the vegetables with the pesto.
- Meanwhile, drizzle the cut side of the ciabatta with a little oil, then rub with the squashed garlic. Place, oiled-side down, in the griddle pan. Toast until charred griddle lines appear - about 2 mins.
- Place a piece of toasted ciabatta on each plate, spread with the cream cheese, then top with the pesto veg, a slice of prosciutto and a handful of rocket leaves. Drizzle with some more olive oil and serve.
Nutrition Facts : Calories 446 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 6 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 2.7 milligram of sodium
BEANS WRAPPED IN PROSCIUTTO
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 12m
Yield 6 servings
Number Of Ingredients 3
Steps:
- One doesn't want to wade too deep into canape land, but I would feel I was doing less than my duty if I didn't faithfully report my other most-relied-upon-starter-stand-in: beans wrapped in prosciutto. I saw these little bundles of green beans tied around the middle with Parma ham in an Italian delicatessen and went straight back home and made my own.
- Top and tail some green beans and cook them in boiling salted water. Remember that the beans need decent cooking, not mere dunking in hot water. Drain them, wait for them to cool, dip them in balsamic vinegar, then cut raggedy thin slices of Parma ham in strips and tie them round the bean-bundles.
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