How to Make White Bean Bruschetta
Step #1: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Spread a thin layer of butter onto one side of each slice of bread, then arrange the buttered bread slices on a baking sheet in a single layer (buttered side up). Toast until golden brown, about 10-12 minutes. The fresh tomatoes in this bruschetta add just the right amount of sweetness and acidity, balancing the savory olive oil drizzled on top. The mix of textures—from the crunch of toasted bread to the smooth beans and crispy prosciutto—makes every bite delightful. Try your hardest not to give in and eat it straight off the baking sheet. Step #2: Meanwhile, heat a skillet over medium-high heat. Once the pan is hot, add the prosciutto and cook, turning occasionally, until the prosciutto is browned and crispy, about 5-7 minutes. Transfer the prosciutto to a cutting board and chop finely. Step #3: In a large bowl, combine the rinsed beans, quartered tomatoes, seasonings, and chopped prosciutto. Toss well. Spoon the bruschetta mixture onto the toasted bread. Drizzle with olive oil, if desired. To reheat, warm the bean mixture in a skillet over low heat or microwave for a minute. Re-toast the bread in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for a few minutes until crisp.
