3.5 2

White Bean Flatbreads with Prosciutto and Cheese

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

  • Servings: 4 flatbreads

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  • 4 pocketless pitas

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling

  • One 15-ounce can cannellini beans, drained and rinsed

  • 1 teaspoon crushed red pepper

  • 1 teaspoon chopped rosemary

  • 2 ounces chopped sliced prosciutto

  • 1/4 cup chopped salted roasted almonds

  • 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.
Contributed By Photo © Christina Holmes Published November 2012

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