Summer Beans On Toast With Prosciutto Food

CANNELLINI BEANS WITH HERBS AND PROSCIUTTO

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 30 seconds. Stir in the sage and thyme. Add the tomatoes. Increase the heat to medium-high and simmer for 2 minutes. Add the beans. Simmer until the tomatoes are tender and the juices evaporate by half, about 5 minutes. Turn off heat and stir in the prosciutto, being careful not to overcook the prosciutto. Season the beans, to taste, with salt and pepper.
• Arrange the arugula or mixed baby greens over a platter. Spoon the beans over the greens and serve.

BEANS WRAPPED IN PROSCIUTTO

Steps:

• One doesn't want to wade too deep into canape land, but I would feel I was doing less than my duty if I didn't faithfully report my other most-relied-upon-starter-stand-in: beans wrapped in prosciutto. I saw these little bundles of green beans tied around the middle with Parma ham in an Italian delicatessen and went straight back home and made my own.
• Top and tail some green beans and cook them in boiling salted water. Remember that the beans need decent cooking, not mere dunking in hot water. Drain them, wait for them to cool, dip them in balsamic vinegar, then cut raggedy thin slices of Parma ham in strips and tie them round the bean-bundles.

SUMMER TOMATOES AND PROSCIUTTO BRUSCHETTA

Steps:

• Preheat oven to 350F / 180C. Line a baking sheet with parchment paper. Scatter cherry tomato halves and 3 sprigs of thyme over pan, then toss gently with a glug of olive oil, salt and pepper. Roast for about 30 minutes, til cherry tomatoes begin to shrivel. Remove from oven, then turn up heat to 425F / 220C for toasting the bread.
• Meanwhile, in a medium skillet, heat another glug of olive oil over medium heat. Add shallots, garlic and red pepper flakes plus a pinch of salt. Cook until shallots are soft and translucent, about 3 minutes. Add white beans, remaining thyme and ¼ cup water. After about 2 minutes, mash beans with back of spatula into a rough spread. Cook another minute to thicken the mixture then turn off heat. Taste and add more salt and pepper if necessary.
• In a small saucepan, bring balsamic vinegar and sugar to a boil. Reduce until syrupy, about 3-4 minutes. Remove from heat.
• Lay bread sliced on a baking sheet. In 425F / 220C oven, toast bread til browned on the edges, about 8 minutes. Drizzle each slice with olive oil.
• To assemble, spread some white bean mixture on toast. Top with arugula leaves, a few tomatoes, and olive slivers. Layer on some torn prosciutto, then drizzle with balsamic and top with basil.

GREEN BEANS WITH PROSCIUTTO

Steps:

• Over medium-high heat, toast the pine nuts in a dry skillet (do not add oil), stirring frequently, so they don't burn. This process should take about 5 minutes, and they should be golden and fragrant. Set aside.
• Prepare beans by washing and trimming the ends and then cutting to the desired length.
• Bring a large pot of water to a boil. Add beans, return to boil, and simmer until crisp-tender, 3 to 4 minutes (less time for crunchier beans). Drain the beans and, rinse with cold water, set aside.
• Heat ½ teaspoon oil in a large skillet over medium heat. Add prosciutto; cook until crispy, 4 to 5 minutes. Drain on a paper towel-lined plate.
• Using the same pan you cooked the prosciutto in (pour out any excess oil from the prosciutto), heat the remaining 2 teaspoons of oil over medium heat. Add the beans, garlic, sage, salt, and several grinds of pepper. Cook, stirring occasionally until the beans are brown in places, 3 to 4 minutes.
• Plate the beans and sprinkle with prosciutto and pine nuts. Season as needed with additional salt and pepper.

SLOW COOKER CHIPOTLE TOMATO BEANS WITH PROSCIUTTO CRUMB

Steps:

• Set the slow cooker to the sauté function. Add the oil and, when hot, add the onion and cook for 3-5 minutes, or until soft. Add the garlic, cumin, bay leaves and cinnamon and cook for a further 1-2 minutes. Add the chipotle in adobo, the brown sugar, vinegar, and tomato paste. Cook for another minute before adding the beans and stirring to coat. Pour over the stock and tomatoes, close the lid and set the heat to low. Cook for 10 hours, or overnight.
• You want the beans to be pliable and the liquid to have reduced to a thick and rich sauce. Remove the bay leaves and cinnamon before serving.
• Just before serving, prepare the prosciutto crumb. Preheat the oven to 180°C (350°F). Place the prosciutto slices on a baking tray lined with baking paper and drizzle over the balsamic glaze. Pop in the oven for 10 minutes, or until the prosciutto looks dark and golden. Remove and allow to cool, then blitz to a rough crumb in a food processor. Combine with the breadcrumbs, a drizzle of olive oil and a generous amount of salt and pepper.
• Serve bowls of beans topped with the prosciutto crumb, a chunk of avocado and the yogurt or sour cream, if using, and garnish with cilantro.