Creamy beans, crispy prosciutto, and tangy gorgonzola cheese—what could make a more satisfying and delicious bruschetta topping? But if you want to skip the bread, enjoy this as a side dish with lamb or another roasted meat.
- 12 thin slices prosciutto (about 6 ounces)
- 1 baguette cut into 1/2-inch slices
- 2 tablespoons extra virgin olive oil, plus more for serving
- 1 tablespoon chopped fresh rosemary needles
- 2 cloves garlic, minced
- 1/2 teaspoon hot red pepper flakes (optional)
- Two 15-ounce cans cannellini beans, drained and well rinsed
- 3 ounces gorgonzola dolce or another mild blue cheese
- 2 teaspoons fresh lemon juice
- Kosher salt
- Freshly ground black pepper
Preheat your oven to 350°F. Line a baking sheet with parchment paper and arrange the prosciutto on it in a single layer (use two baking sheets if necessary). Bake for 12 to 15 minutes, or until the prosciutto has changed color slightly and is crisp (it will continue to crisp as it cools). Transfer to a cooling rack and set aside. Toast the bread while the oven is hot (you can do this while the prosciutto bakes if your oven is large enough).
In the meantime, heat the 2 tablespoons of olive oil in a large skillet over medium-low heat. Add the rosemary, garlic, and hot pepper flakes (if using them), and sauté for 2 to 3 minutes or until the garlic softens but does not brown. Stir in the beans, mashing them roughly with the back of a spoon. Stir in the cheese and cook until it melts. Add the lemon juice, and then season to taste with salt and pepper.
To serve, spread the bean and cheese mixture on the toasted bread. Drizzle with more olive oil, and then crumble prosciutto on top.
Yields 4 to 6 servings.