Bruschetta with asparagus and prosciutto
There's something about garlic, rosemary and white beans that is utterly, utterly delicious. If you've never eaten them together, this simple bean puree will be a revelation. Serve this as a luxurious snack with drinks, or to a smaller group for a light meal.
|1 clove||Garlic, crushed|
|2 Tbsp||Extra virgin olive oil|
|1 Tbsp||Fresh rosemary, finely chopped|
|3||Bird's eye chillies, crushed|
|1 can||Cannellini beans, rinsed and drained|
Bruschetta and topping
- To make the bean puree, heat the oil in a small frying pan over medium heat and add the garlic, rosemary and crushed chillies.
- Saute for 2-3 minutes and mix in the beans and salt.
- Transfer to a food processor and blend to a puree, if the puree is very stiff, thin with a little warm water. (If making a day ahead, cool, cover and refrigerate, but serve at room temperature.)
- To prepare the topping, snap woody ends off the asparagus spears or trim them with a knife.
- Wash asparagus under running water and pat dry.
- Mix lemon zest with 2 tablespoons of oil in a large shallow dish with a few pinches of salt and plenty of black pepper.
- Add asparagus spears and roll them around the dish to coat.
- Cook asparagus spears on a preheated oiled barbecue hotplate over medium heat for about 10 minutes, turning often, until golden brown.
- Remove lemon zest to a side plate as it browns.
- Lightly char the slices of bread on both sides on a preheated barbecue grill rack over gentle heat, take care as the bread burns easily.
- Alternatively, cook it under an oven grill, or in a ridged grill pan. Rub each slice on one side with a cut clove of garlic.
- Spread with warm bean puree and top with barbecued asparagus spears and curls of prosciutto.
- Serve immediately. Alternatively, if the weather is foul, cook the bread under the oven grill or simply pop it in a toaster and cook the asparagus in a shallow tin, such as a Swiss roll tin, lined with baking paper in a preheated oven (180 degC) until golden.