Bruschetta Variations.

Prosciutto, figs and mint, or squashed cannellini beans with garlic - you decide! This describes two toppings for bruschetta and crostini from Jamie's Italy. Each variation tops 12 slices of bread.

• Ready In: 30 mins
• Serves: 12

Ingredients

• 1  loaf  ciabatta or 1  loaf  sourdough bread, cut into 1cm slices
• 6  ripe figs
• 12  slices prosciutto
• 1  bunch mint
•  balsamic vinegar
• 2  sprigs rosemary
• 2  garlic cloves
• 400  g cannellini beans, drained and rinsed
•  red wine vinegar
•  extra virgin olive oil

Directions

1. Grill bread slices, while hot rub them with the cut side of a garlic clove and drizzle with extra virgin olive oil.
2. Prosciutto, figs and mint topping. Tear the figs in half, then drape a piece of prosciutto over a piece of prepared bread. Squeeze a piece of fig on top and finish with mint leaves. Serve drizzled with extra olive oil, a drop of balsamic vinegar, and some freshly ground black pepper.
3. Squashed cannellini beans with garlic recipe. Pick the leaves off a couple of sprigs of rosemary and pount in a mortar and pestle with a little salt. Add a glug of olive oil, stir, set aside. Fry two sliced cloves of garlic in olive oil until lightly golden. Add the beans and simmer gently for 7 minutes. Season beans with salt and pepper, add a swig of red wine vinegar, then mash using the back of a fork until coarsely pureed. Smear prepared bread with the bean puree and spoon rosemary oil over the top.