Lunch: White Bean Flatbreads with Prosciutto and Cheese

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

Ingredients

4 pocketless pitas
2 tbsp. extra-virgin olive oil
1 can cannellini beans
1 tsp. crushed red pepper
1 tsp. chopped rosemary
2 oz. chopped, sliced prosciutto
1/4 c. chopped, salted, roasted almonds
6 oz. imported Fontina cheese

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. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.

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