Summer beans on toast with prosciutto

Summer beans on toast with prosciutto

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 15 mins Cook: 5 mins

Easy

Serves 4
This open, bruschetta-like sandwich can be thrown together in a flash for a quick supper, lunch, or dinner party starter

Nutrition and extra info

Nutrition: per serving

  • kcal446
  • fat17g
  • saturates4g
  • carbs46g
  • sugars6g
  • fibre11g
  • protein25g
  • salt2.7g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 300g podded broad bean
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 200g green bean
  • 4 heaped tbsp fresh pesto
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • large ciabatta, split in half through the centre, then in half again to give four pieces
  • olive oil, for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic cloves, squashed
  • 140g light cream cheese
  • 4 slices prosciutto
    Prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • 70g bag rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

Method

  1. 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.

  2. 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.

  3. 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
cfg100
25th Jun, 2017
5.05
Delicious at this time of year with garden fresh broad beans. I used mozzarella instead of cream cheese which worked well. I had left the mozzarella to marinate (if you can marinate mozzarella) in basil seasoning and olive oil.
catie74
25th Jun, 2016
Lovely and fresh. I also added asparagus
redellie
15th Jul, 2015
5.05
Absolutely delicious! Substituted broad beans for asparagus and fresh peas.
philinbrighton's picture
philinbrighton
18th May, 2015
3.8
Good addition to a summer picnic.
PrimroseHill's picture
PrimroseHill
17th Jul, 2014
I made this with red sundries tomato pesto rather than green pesto, delicious!
nualacbyrne
10th Jul, 2014
5.05
Made this for my husband and I for a light tea - I supplemented the broad beans for butter beans and it was delicious. Very easy to make.
Lncredible
3rd Jul, 2014
3.8
Nice recipe for a hot Summer's day. Timing is quite important if you want to get it all out and still warm. I would have preferred more broad beans instead of having green beans but that it probably personal preference talking.
kandi1
21st Jun, 2014
5.05
I made this today for a summer lunch with friends. Easy and very quick to prepare. I can't fault this recipe - it tasted absolutely delicious and my friends loved it.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.