White Bean and Parma Ham Bruschetta

These Tuscan-style bruschetta are ideal for pre-dinner nibbles, or as part of a weekend brunch spread.

From the book

A Love of Eating: Recipes from Tart London by &
A Love of Eating: Recipes from Tart London
Fresh, wholesome recipes full of seasonal ingredients
Inspiration for fuss-free weeknight cooking and weekend entertaining
Beautiful cakes and sweet treats
Makes 2 large or 4-6 small bruschetta

Ingredients

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

Instructions

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.

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