Bruschetta Variations.

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 1 loaf ciabatta or 1 loaf sourdough bread, cut into 1cm slices
• 6 ripe figs
• 12 slices prosciutto
• 1 bunch mint
• balsamic vinegar
• 2 sprigs rosemary
• 2 garlic cloves
• 400 g cannellini beans, drained and rinsed
• red wine vinegar
• extra virgin olive oil

Recipe

• 1 grill bread slices, while hot rub them with the cut side of a garlic clove and drizzle with extra virgin olive oil.
• 2 prosciutto, figs and mint topping. tear the figs in half, then drape a piece of prosciutto over a piece of prepared bread. squeeze a piece of fig on top and finish with mint leaves. serve drizzled with extra olive oil, a drop of balsamic vinegar, and some freshly ground black pepper.
• 3 squashed cannellini beans with garlic recipe. pick the leaves off a couple of sprigs of rosemary and pount in a mortar and pestle with a little salt. add a glug of olive oil, stir, set aside. fry two sliced cloves of garlic in olive oil until lightly golden. add the beans and simmer gently for 7 minutes. season beans with salt and pepper, add a swig of red wine vinegar, then mash using the back of a fork until coarsely pureed. smear prepared bread with the bean puree and spoon rosemary oil over the top.