Recipe

Cannellini and Prosciutto Bruschetta with Mint and Blood Orange Salad

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by The Internet Cooking Princess

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by The Internet Cooking Princess

This recipe was entered in the contest for Your Best Dish with Blood Oranges, Feta and Mint
Chef
The Internet Cooking Princess's Notes: I've developed a recent obsession with cannellini beans and prosciutto, using them in everything from stews to salads to the point where things are begining to be feel repetitive. Since I...
I've developed a recent obsession with cannellini beans and prosciutto, using them in everything from stews to salads to the point where things are begining to be feel repetitive. Since I'm not willing to kick my cannellini and prosciutto habit just yet, I thought perhaps they could do with a makeover. Enter feta, mint, and blood oranges. Mixing feta with the cannellini keeps the texture that I like but makes the flavor much sharper and more dynamic. (A little garlic and lemon juice doesn't hurt either.) To balance the saltiness of the prosciutto, the sweet mint and blood oranges are a perfect addition amidst a little baby arugula, making what might be the most refreshing bruschetta of all time.

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Serves A Crowd

1 Baguette Ask a question about this ingredient

2 Cloves garlic Ask a question about this ingredient

1 1/2 c. Cooked, rinsed, dried cannelinni beans Ask a question about this ingredient

1/2 c. Crumbled feta Ask a question about this ingredient

2 T. Lemon juice Ask a question about this ingredient

8 oz. Prosiutto, sliced into small strips Ask a question about this ingredient

1/4 c. Mint, chopped Ask a question about this ingredient

2 Blood oranges, peeled and diced Ask a question about this ingredient

1 c. Baby arugula Ask a question about this ingredient

Olive oil Ask a question about this ingredient

Kosher salt & pepper Ask a question about this ingredient

1 T. Lemon zest. Ask a question about this ingredient

Cut the baguette into 1/2" slices and brush a bit of olive oil on each slice. Grill the slices in a grill pan or broil for a minute or two until they are golden and crisp.
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Crush one of the cloves of garlic with the flat end of a knife and rub the clove on all the slices. Set the bread aside on a large serving platter.
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Next, add the cannelinni beans to a food processor along with the feta, remaining garlic, lemon juice, and 1/4 c. of olive oil. Pulse until the mixture is smooth, and season with a pinch of salt per your taste.
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In another mixing bowl, toss the chopped mint, baby arugula, and blood oranges together.
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Assemble the bruschette by smearing a bit of the cannellini and feta puree on each slice, topping it with a slice of prosciutto followed by a spoonful of the mint and blood orange salad. Repeat with the remaining baguette slices and sprinkle a few flecks of lemon zest on top of the bruschette for color.
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Offer them to your guests (or yourself) with a glass of prosecco.
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7 Comments on Cannellini and Prosciutto Bruschetta with Mint and Blood Orange Salad

arielleclementine added over 2 years ago

i am all about this! i want to be eating it right. now. yum!

The Internet Cooking Princess added over 2 years ago

Thanks lady! I'm all about your chicken wings. They actually appeared to me in a dream last night...I wish I were kidding.

arielleclementine added over 2 years ago

haha! that must have been one awesome dream!

The Internet Cooking Princess added over 2 years ago

Thanks! I just went home and had these on my patio since the weather is starting to get springy. And I love your theme idea! People would have a total field day! I'm totally game.

aargersi added over 2 years ago

These look SO tasty - love stuff like this - HEY maybe Merrill could use the recipe for her wedding!!!

HEY - maybe there should be a "things for Merrill's wedding" theme!!!