Bruschetta Variations. - cooking recipe

Ingredients

1 loaf ciabatta or 1 loaf sourdough bread, cut into 1cm slices
6 ripe figs
12 slices prosciutto
1 bunch mint
balsamic vinegar
2 sprigs rosemary
2 garlic cloves
400 g cannellini beans, drained and rinsed
red wine vinegar
extra virgin olive oil

Preparation

Grill bread slices, while hot rub them with the cut side of a garlic clove and drizzle with extra virgin olive oil.
Prosciutto, figs and mint topping. Tear the figs in half, then drape a piece of prosciutto over a piece of prepared bread. Squeeze a piece of fig on top and finish with mint leaves. Serve drizzled with extra olive oil, a drop of balsamic vinegar, and some freshly ground black pepper.
Squashed cannellini beans with garlic recipe. Pick the leaves off a couple of sprigs of rosemary and pount in a mortar and pestle with a little salt. Add a glug of olive oil, stir, set aside. Fry two sliced cloves of garlic in olive oil until lightly golden. Add the beans and simmer gently for 7 minutes. Season beans with salt and pepper, add a swig of red wine vinegar, then mash using the back of a fork until coarsely pureed. Smear prepared bread with the bean puree and spoon rosemary oil over the top.