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White Bean and Parma Ham Bruschetta
From the book
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
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Ingredients
Method
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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