Chilli Jam, Prosciutto & Summer Beans on Toast

Preparation Time

10 mins

Cooking Time

5 mins


2 generously or 4 for a light meal

We love this lighter version of the classic beans on toast. It’s great for brunch, or for an easy peasy supper!


300g podded broad beans

200g basil pesto

4 tsps of Scarlett & Mustard Chilli Jam

large ciabatta, split in half horizontally and vertically to give four pieces

olive oil for drizzling

2 garlic cloves, squashed

140g light cream cheese

4 slices of prosciutto

70g rocket salad


  1. Boil the broad beans in a pan of water for about 2 mins or until just tender.
  2. Drain them under cold water and remove the broad bean skins.
  3. Mix the beans with the pesto.
  4. Meanwhile, drizzle the cut side of the ciabatta with olive oil, then rub in the squashed garlic.
  5. Toast on a griddle pan until charred griddle lines appear.
  6. Place a piece of toasted ciabatta on each plate, spread over the cream cheese, top with the pesto beans, a slice of prosciutto and a handful of rocket.
  7. Dollop on the Scarlett & Mustard Chilli Jam, drizzle with olive oil and serve!

Products Used In This Recipe