Lunch: White-Bean and Prosciutto Bruschetta

The salty chew of prosciutto and pungent bite of red onion enliven creamy white beans in this bruschetta topping.

Ingredients

2 c. drained and rinsed canned cannellini beans (one 19-ounce can)
1 1/4 tsp. Wine vinegar
1 tbsp. olive oil
3/4 tsp. chopped fresh thyme
1/4 tsp. salt
.13 tsp. fresh-ground black pepper
2 1/2 tbsp. chopped fresh parsley
2 oz. thin-sliced prosciutto
bruschetta
2 tbsp. minced red onion

Instructions

Put the beans in a medium glass or stainless-steel bowl. Using a fork, mash the beans to a coarse puree. Stir in the vinegar, oil, thyme, salt, pepper and 2 tablespoons of the parsley.
Put some of the prosciutto on each of the bruschetta and top with the bean mixture. Sprinkle the remaining 1/2 tablespoon parsley and the red onion over the beans.

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