Summer beans on toast with prosciutto
By Cassie Best
Contains pork – recipe is for non-Muslims only
This open, bruschetta-like sandwich can be thrown together in a flash for a quick supper, lunch, or dinner party starter
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Prep:15 mins
Cook:5 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 446
-
fat 17g
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saturates 4g
-
carbs 46g
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sugars 6g
-
fibre 11g
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protein 25g
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salt 2.7g
Ingredients
- 300g podded broad beans
- 200g green beans
- 4 heaped tbsp fresh pesto
- large ciabatta, split in half through the centre, then in half again to give four pieces
- olive oil, for drizzling
- 2 garlic cloves, squashed
- 140g light cream cheese
- 4 slices prosciutto
- 70g bag rocket
Method
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.
