Bruschetta with Borlotti Beans and Prosciutto di Parma

Bruschetta with Borlotti Beans and Prosciutto di Parma

Bruschetta with Borlotti Beans and Prosciutto di Parma


Serves 4

Details
  • Servings:   4
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   starter
Cuisine
  • italian
Ingredients
  • 1 1/4 cups dried borlotti or cranberry beans
  • 1/2 pound bacon or pancetta, diced
  • 1 cup chopped yellow onion
  • 1 cup diced celery
  • 1 cup diced fennel
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon cayenne
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons minced garlic
  • 1 cup red wine
  • One 14 1/2-ounce can diced tomatoes
  • 1 cup chicken stock, plus more if needed
  • 2 tablespoons red wine vinegar
  • 1 bay leaf
  • 1 tablespoon unsalted butter
  • 8 slices Rick's Basic Bruschetta
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh sage
  • 8 thin slices prosciutto di Parma
  • Extra virgin olive oil
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