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Summer beans on toast with prosciutto

Summer beans on toast with prosciutto

A star rating of 4.2 out of 5.9 ratingsRate
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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
low inkcal446


  • 300g podded broad bean
  • 200g green bean
  • 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


  • 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

Recipe from Good Food magazine, June 2014

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A star rating of 4.2 out of 5.9 ratings

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