Courtesy of Sharon Bowers
|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)|
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.)
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.
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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