Summer beans on Toast with Prosciutto & Chilli Jam
I 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 Green Pesto
4 teaspoons of Billy’s Chilli Jam
large ciabatta, split in half again to give four pieces
olive oil for drizzling
2 garlic cloves, squashed
140g light cream cheese
4 slices of proscuitto
70g bag of rocket salad
- Heat a medium-sized pan of water until boiling, and heat griddle pan over a high heat. Add the broad beans to the boiling water. Cook for 2 mins or until just tender, then drain and remove the broad bean skins. Mix the beans with pesto.
- Meanwhile, drizzle the cut side of the ciabatta with olive oil, then rub in the squashed garlic. Toast until charred griddle lines appear. (For approx 2 mins)
- 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. Dollop on the chilli jam, drizzle with olive oil and serve!