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White Bean Flatbreads with Prosciutto and Cheese
© Christina Holmes

White Bean Flatbreads with Prosciutto and Cheese

  • TOTAL TIME: 7 MIN
  • SERVINGS: 4 flatbreads
  • FAST

Great for a party, these flatbreads pack an entire antipasto tray into a single crunchy, gooey snack.

  1. 4 pocketless pitas
  2. 2 tablespoons extra-virgin olive oil, plus more for drizzling
  3. One 15-ounce can cannellini beans, drained and rinsed
  4. 1 teaspoon crushed red pepper
  5. 1 teaspoon chopped rosemary
  6. 2 ounces chopped sliced prosciutto
  7. 1/4 cup chopped salted roasted almonds
  8. 6 ounces imported Fontina cheese, shredded (1 1/2 cups)
  1. Preheat a large skillet; preheat the broiler. Position a rack 6 inches from the heat. Brush the pitas on both sides with the 2 tablespoons of oil. Cook in the skillet over high heat until browned, 3 minutes. In a bowl, mash the beans with the red pepper, rosemary and prosciutto; spread on the pitas. Top with the almonds and cheese and transfer the skillet to the broiler. Broil for 2 minutes, until the cheese is melted and the pitas are golden. Drizzle with oil, cut into wedges and serve.
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