Bruschetta Variations.

• 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

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.

bread, figs, mint, balsamic vinegar, rosemary, garlic, cannellini beans, red wine vinegar, extra virgin olive oil

Taken from www.food.com/recipe/bruschetta-variations-402102 (may not work)