White Bean Flatbreads with Prosciutto and Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
1. 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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