White Bean and Parma Ham Bruschetta
|A splash||olive oil, plus extra for frying and drizzling|
|1||leek, finely chopped|
|1||shallot, finely chopped|
|2||cloves garlic, finely chopped|
|½ tsp||chilli flakes|
|1 sprig each||sage and rosemary, leaves stripped and finely chopped, plus extra sage leaves for frying|
|60ml||chicken stock (or vegetable stock or water)|
|1 x 400g tin||cannellini beans, drained|
|1||lemon, zested, plus juice of ½|
|4||toasted sourdough slices|
|4||slices of very good-quality Parma ham|
|A handful||chopped parsley leaves|
|drizzle of extra virgin olive oil|
|salt and pepper|
Heat the olive oil in a pan over a medium heat and sauté the leek, shallot, garlic, chilli flakes and chopped herbs. Cook, stirring, for 3–5 minutes. Add the stock and simmer down a little, then add the beans; cook for a further few minutes.
Blitz in a food processor until you have a coarse paste. Season generously and add the lemon zest and a squeeze of lemon juice.
Heat a small frying pan and add a generous glug of olive oil. When the oil is very hot, add the extra sage leaves and fry for 30 seconds until just crisp, then remove to a piece of kitchen paper.
Heat a griddle pan until very hot, drizzle the sourdough toast with olive oil and place on the griddle pan until charred with lines on both sides. Remove from the heat and place on a board.
Generously spoon on the white beans, followed by a piece of Parma ham and a generous amount of chopped parsley. Add a few crispy sage leaves and another drizzle of extra virgin olive oil.