Bruschetta with White Beans and Diced Ham

Lots of garlic and lemon turn this white bean dip into a hearty topping for toasted bread. Diced ham, quickly seared in a little butter, adds a meaty flavor and visual appeal. Be sure not to cut the bread too thin and don't toast it too crisply; this bruschetta tastes better a little chewy.

Courtesy of Sharon Bowers

Bruschetta with White Beans and Diced Ham

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    1 15-oz can cannellini beans, drained 1/4 teaspoon chili flakes
    1/4 cup extra virgin olive oil, plus more for brushing salt and pepper to taste
    2 garlic cloves 2 tablespoons butter
    1 tablespoon fresh rosemary leaves 1 cup finely diced cooked ham
    juice and zest of 1 lemon 5-6 slices crusty bakery bread (such as a sourdough boule)


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    • 1

      In a food processor, place the beans, olive oil, garlic cloves, rosemary, lemon zest and juice, and chili flakes. Pulse to a smooth puree. Taste and season with salt and pepper. (You may also want a little more lemon or chili.)

    • 2

      In a skillet over medium-high heat, melt the butter and add the diced ham. Cook, stirring frequently, for 2 to 3 minutes until the ham is lightly browned. Remove from heat.

    • 3

      Slice the bread into pieces approximately 1/2-inch thick. Toast the slices and cut into serving pieces large or small, as you prefer. Brush the tops lightly with a little olive oil, then smear on the bean puree generously and sprinkle with a little of the seared ham.

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