Prosciutto and Cannellini Bruschetta with Blood Orange Salad

By • March 3, 2010 7 Comments

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Author Notes: I've developed a recent obsession with cannellini beans and prosciutto, using them in everything from stews to salads to the point where things are beginning to feel repetitive. Since I'm not willing to kick my cannellini and prosciutto habit just yet, I thought perhaps they could do with a makeover. Enter feta, mint, and blood oranges. Mixing feta with the cannellini keeps the texture that I like but makes the flavor much sharper and more dynamic. (A little garlic and lemon juice doesn't hurt either.) To balance the saltiness of the prosciutto, the sweet mint and blood oranges are a perfect addition amidst a little baby arugula, making what might be the most refreshing bruschetta of all time.theicp

Serves a crowd

  • 1 Baguette
  • 2 Cloves garlic
  • 1 1/2 c. Cooked, rinsed, dried cannelinni beans
  • 1/2 c. Crumbled feta
  • 2 T. Lemon juice
  • 8 oz. Prosiutto, sliced into small strips
  • 1/4 c. Mint, chopped
  • 2 Blood oranges, peeled and diced
  • 1 c. Baby arugula
  • Olive oil
  • Kosher salt & pepper
  • 1 T. Lemon zest.
  1. Cut the baguette into 1/2" slices and brush a bit of olive oil on each slice. Grill the slices in a grill pan or broil for a minute or two until they are golden and crisp.
  2. Crush one of the cloves of garlic with the flat end of a knife and rub the clove on all the slices. Set the bread aside on a large serving platter.
  3. Next, add the cannelinni beans to a food processor along with the feta, remaining garlic, lemon juice, and 1/4 c. of olive oil. Pulse until the mixture is smooth, and season with a pinch of salt per your taste.
  4. In another mixing bowl, toss the chopped mint, baby arugula, and blood oranges together.
  5. Assemble the bruschette by smearing a bit of the cannellini and feta puree on each slice, topping it with a slice of prosciutto followed by a spoonful of the mint and blood orange salad. Repeat with the remaining baguette slices and sprinkle a few flecks of lemon zest on top of the bruschette for color.
  6. Offer them to your guests (or yourself) with a glass of prosecco.

More Great Recipes: Appetizers|Hors d'oeuvres|Beans & Legumes|Fruit

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Comments (7) Questions (0)


over 5 years ago arielleclementine

i am all about this! i want to be eating it right. now. yum!


over 5 years ago theicp

Thanks lady! I'm all about your chicken wings. They actually appeared to me in a dream last night...I wish I were kidding.


over 5 years ago arielleclementine

haha! that must have been one awesome dream!


over 5 years ago theicp

Thanks! I just went home and had these on my patio since the weather is starting to get springy. And I love your theme idea! People would have a total field day! I'm totally game.


over 5 years ago aargersi

Abbie is a trusted source on General Cooking.

These look SO tasty - love stuff like this - HEY maybe Merrill could use the recipe for her wedding!!!

HEY - maybe there should be a "things for Merrill's wedding" theme!!!


about 5 years ago Rhonda35

I LOVE that idea - Merrill, this would be a fun Food52 contest theme! That aargersi, always thinking...!


about 5 years ago TheWimpyVegetarian

Great recipe ICP! And really GREAT IDEA for a theme aargersi!!