Borlotti Bean and Prosciutto Bruschetta

Cook time 1 hour 30 minutes + overnight soaking
Servings 8


300g dried borlotti beans, soaked overnight in lots of water then drained

1 carrot, peeled

2 bay leaves

1 onion, studded with 3 cloves

8 day-old sourdough bread, sliced

4 slices of prosciutto, finely chopped

Extra virgin olive oil for shallow frying

Zest of 1 lemon

Parsley, to garnish

Salt & pepper

Borlotti Bean and Prosciutto Bruschetta


To cook the Borlotti, place in a pot cover with 2 litres of water or enough to completely submerge beans. Add the carrot, bay leaves and onion and cook. Bring to a boil and then turn the heat down to low and cook for 1½ hours or until creamy and soft. Once cooked season with salt.

Heat oil in a pan and fry bread on each side until golden and crisp.

Using a slotted spoon remove beans and dress with lemon zest, olive oil and pepper and fold through the prosciutto.

Top bread with beans and garnish with parsley.