Quick summer recipe for 4 people, takes only 5 mins; recipe has broad bean, green bean, pesto, ciabatta, olive oil, garlic clove, cream cheese, prosciutto and rocket.
Summer beans on toast with prosciutto
Course: Quick summer
Servings
4
servings
Prep time
15 mins
Ingredients
- Broad Bean: 300g podded broad bean
- Green Bean: 200g green bean
- Pesto: 4 heaped tbsp fresh pesto
- Ciabatta: large ciabatta, split in half through the centre, then in half again to give four pieces
- Olive Oil: olive oil, for drizzling
- Garlic Clove: 2 garlic cloves, squashed
- Cream Cheese: 140g light cream cheese
- Prosciutto: 4 slices prosciutto
- Rocket: 70g bag rocket
Directions
- Heat a medium-sized pan of water until boiling, and heat a griddle pan over a high heat. Add the broad beans and green beans to the boiling water. Cook for 2 mins or until just tender, then drain and remove the broad bean skins, if you like. Mix the vegetables with the pesto.
- Meanwhile, drizzle the cut side of the ciabatta with a little oil, then rub with the squashed garlic. Place, oiled-side down, in the griddle pan. Toast until charred griddle lines appear - about 2 mins.
- Place a piece of toasted ciabatta on each plate, spread with the cream cheese, then top with the pesto veg, a slice of prosciutto and a handful of rocket leaves. Drizzle with some more olive oil and serve.
