Bruschetta with garlicky cannellini beans, slow roasted tomatoes, crispy prosciutto and Vino Cotto

Bruschetta with garlicky cannellini beans, slow roasted tomatoes, crispy prosciutto and Vino Cotto

A great entertainer.  Fresh sour dough bread is wonderful for any bruschetta topping.

1 Italian sourdough bread, cut thick
10 thin slices of prosciutto
150gm wild rocket, washed
Vino Cotto, dressing


Garlicky Cannellini Beans
2 garlic cloves, peeled and halved to rub on bread
1 can cannellini beans, drained and rinsed
1 spring rosemary, washed
1 garlic, halved
1 tbsp of extra virgin olive oil

Slow Roasted Tomatoes
40ml (2 tablespoons) extra virgin olive oil
2  medium cloves garlic, peeled and crushed
2 teaspoons fresh thyme leaves
2 teaspoons fresh oregano leaves
8 Roma tomatoes, washed and halved lengthwise, core removed
pinch of sugar
Salt and freshly ground black pepper


Slow Roasted Tomatoes

Preheat oven to 160C.
Combine oil, garlic, thyme and oregano in a small bowl.
Place tomato halves, cut side up, on a lined baking tray.  Spoon oil mixture evenly over tomatoes.  Sprinkle tomatoes with sugar, salt and pepper.
Bake for about 2 hours.
Garlicky Cannellini Beans

Pick a few leaves off the sprig of rosemary and pound them in a pestle and mortar with a bit of salt and extra virgin olive oil.  Set aside.

Fry the garlic halves with a little amount of oil till garlic is lightly golden.  Discard garlic.  Place the drained cannellini beans in the frying pan and sauté for 8-10minutes.  Whilst warm, puree the beans coarsely using the back of a fork.  Keep warm.

Close to serving time, place prosciutto slices on a lined baking tray under a grill and roast for a few minutes till crispy.

In the meantime, drizzle both sides of bread with oil. Grill for 2-3 minutes each side. Rub with the garlic cloves while bread is warm.

To serve, smear puree cannellini on the bread with a little of the reserved rosemary and garlic oil.  Place a slice of prosciutto and roasted tomato on top.  Scatter some rocket and drizzle oil, vino cotto and freshly grind pepper.


Buy the Vino Cotto you need for this recipe online. Click here.