My husband sounded a little disappointed after asking what was for dinner last night. Even after I cheerfully replied White Bean Flatbreads with Prosciutto and Cheese. “You know it’s kind of like a pizza but with beans instead of sauce, it will be good trust me”. Hmmm Maybe I should have stopped there. But no I kept talking them up……. Turned out he loved them and even remarked that the creaminess of the beans paired wonderfully with the saltiness of the prosciutto. A home run!
The pitas were brushed with olive oil and cooked in a cast iron skillet. Beans were mashed with minced fresh rosemary, crushed red pepper flakes and prosciutto which was then spread on the pitas. They were topped with fontina cheese and almonds. Into the broiler for a couple of minutes and voilà, dinner is ready.
This was quick and easy to prepare. Perfect for lunch, dinner or even great for a party. One in which everyone hangs out and cooks in the kitchen together. There are countless variations, something for everyone. Kale and butternut squash would be a great vegetarian option.
This recipe has been slightly adapted from the Food and Wine magazine.
2 tablespoons olive oil
1 15-ounce can cannellini bean, drain, rinsed and mashed
½ teaspoon crushed red pepper
½ teaspoon minced rosemary
2 ounces chopped sliced prosciutto
¼ cup chopped roasted almonds
1 ½ cup grated fontina cheese
Preheat a cast iron skillet. When heated add flatbread that has been brushed with olive oil on each side. Cook about 3 minutes total, until both sides are browned.