About This Recipe
400g can of cannellini beans
½ clove of garlic, crushed
2 tbsp extra virgin olive oil
1 tbsp lemon juice
½ cup of flat leaf parsley leaves, chopped
Salt and pepper
4 slices of sourdough (or other) bread, toasted
1 handful of salad leaves
1 packet of prosciutto (or other cured ham)
- Rinse and drain the beans, and mash them in a bowl with the garlic, olive oil and lemon juice. Stir in the chopped parsley and season to taste. Spread the paste over the toast and add salad leaves and prosciutto.
- Divide the mozzarella into four pieces and place one piece on top of each toast stack. Add freshly ground pepper to taste and drizzle over a little extra-virgin olive oil.