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Mediterranean Capsicum Bruschetta with Cannellini Beans and Fresh Prosciutto
By Anjelica Alanne
Mediterranean Capsicum Bruschetta with Cannellini Beans and Fresh Prosciutto
In this recipe
MEDITERRANEAN CAPSICUM BRUSCHETTA
Preparation time:
5 mins
Cooking time:
5 mins
Serves:
2
Ingredients
  • ½ jar Beerenberg Mediterranean Capsicum Bruschetta
  • 200g cooked cannellini beans
  • 2 thick slices sourdough bread
  • 2 tablespoons olive oil
  • Large handful rocket
  • 4 slices fresh prosciutto
  • Fresh basil leaves
Method:

Place the Beerenberg Mediterranean Capsicum Bruschetta and cannellini beans in a small bowl and fold through until coated.

Preheat a griddle pan or frypan over high heat. Drizzle the sourdough with olive oil and place in the pan. Cook for 2 minutes on each side, until slightly charred.

Place the sourdough onto two serving plates and divide the rocket between the plates. Top the sourdough with cannellini beans, prosciutto and fresh basil leaves.