Summer beans on toast with prosciutto
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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
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 446 |
| fat | 17g | |
| saturates | 4g | |
| carbs | 46g | |
| sugars | 6g | |
| fibre | 11g | |
| protein | 25g | |
| salt | 2.7g |
Ingredients
- 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
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
Recipe from Good Food magazine, June 2014
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