Prosciutto And Cannellini Bruschetta With Blood Orange Salad

• 1 Baguette
• 2 Cloves garlic
• 1 1/2 c. Cooked, rinsed, dried cannelinni beans
• 1/2 c. Crumbled feta
• 2 T. Lemon juice
• 8 oz. Prosiutto, sliced into small strips
• 1/4 c. Mint, chopped
• 2 Blood oranges, peeled and diced
• 1 c. Baby arugula
• Olive oil
• Kosher salt & pepper
• 1 T. Lemon zest.

1. 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.
2. 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.
3. 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.
4. In another mixing bowl, toss the chopped mint, baby arugula, and blood oranges together.
5. 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.
6. Offer them to your guests (or yourself) with a glass of prosecco.

baguette, garlic, beans, feta, lemon juice, oranges, arugula, olive oil, kosher salt, lemon zest

Taken from food52.com/recipes/3497-prosciutto-and-cannellini-bruschetta-with-blood-orange-salad (may not work)