Summer beans on toast with prosciutto

Summer beans on toast with prosciutto

  • Rating: 4 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
HighlightNutrientUnit
low inkcal446
fat17g
saturates4g
carbs46g
sugars6g
fibre11g
protein25g
salt2.7g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 4 out of 5.9 ratings
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