Lunch: White Bean Flatbreads with Prosciutto and Cheese Recipe | Myrecipes

Great for a party, these flatbreads pack an entire antipasto tray into a single crunchy, gooey snack.

Ingredients

4 pocketless pitas
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 can (15 ounces) cannellini beans, drained and rinsed
1 teaspoon crushed red pepper
1 teaspoon rosemary, chopped
2 ounces prosciutto, sliced, chopped
1/4 cup salted roasted almonds, chopped
6 ounces (1 1/2 cups) imported Fontina cheese, shredded

Instructions

Preheat a large skillet; preheat the broiler. Position a rack 6 inches from the heat. Brush the pitas on both sides with the 2 tablespoons of oil. Cook in the skillet over high heat until browned, 3 minutes. In a bowl, mash the beans with the red pepper, rosemary and prosciutto; spread on the pitas. Top with the almonds and cheese and transfer the skillet to the broiler. Broil for 2 minutes, until the cheese is melted and the pitas are golden. Drizzle with oil, cut into wedges and serve.

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