Prosciutto and Cannellini Bruschetta with Blood Orange Salad

By theicp
March 3, 2010
7 Comments
Prosciutto and Cannellini Bruschetta with Blood Orange Salad


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

Ingredients

  • 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.

Directions

  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.

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Bean|Fruit|Make Ahead|Serves a Crowd|Appetizer|Hors D'Oeuvre

Reviews (7) Questions (0)

7 Comments

arielleclementine March 3, 2010
i am all about this! i want to be eating it right. now. yum!
 
Author Comment
theicp March 5, 2010
Thanks lady! I'm all about your chicken wings. They actually appeared to me in a dream last night...I wish I were kidding.
 
arielleclementine March 5, 2010
haha! that must have been one awesome dream!
 
Author Comment
theicp March 3, 2010
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.
 
aargersi March 3, 2010
These look SO tasty - love stuff like this - HEY maybe Merrill could use the recipe for her wedding!!! <br /> <br />HEY - maybe there should be a "things for Merrill's wedding" theme!!!
 
Rhonda35 July 15, 2010
I LOVE that idea - Merrill, this would be a fun Food52 contest theme! That aargersi, always thinking...!
 
TheWimpyVegetarian July 15, 2010
Great recipe ICP! And really GREAT IDEA for a theme aargersi!!