White-Bean And Prosciutto Bruschetta

• 2 cups drained and rinsed canned cannellini beans (one 19-ounce can)
• 1 1/4 teaspoons wine vinegar
• 1 tablespoon olive oil
• 3/4 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon fresh-ground black pepper
• 2 1/2 tablespoons chopped fresh parsley
• 2 ounces thin-sliced prosciutto, fat removed, cut into thin strips
• Bruschetta
• 2 tablespoons minced red onion

1. Put the beans in a medium glass or stainless-steel bowl. Using a fork, mash the beans to a coarse puree. Stir in the vinegar, oil, thyme, salt, pepper, and 2 tablespoons of the parsley.
2. Put some of the prosciutto on each of the bruschetta and top with the bean mixture. Sprinkle the remaining 1/2 tablespoon parsley and the red onion over the beans.

beans, wine vinegar, olive oil, fresh thyme, salt, freshground black pepper, parsley, thin, red onion

Taken from www.myrecipes.com/recipe/white-bean-prosciutto-bruschetta (may not work)