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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ciabatta bread	1	loaf	cut	-	-	-	-
fig	6		ripe	-	-	-	-
prosciutto	12	slices		-	-	-	-
mint	1	bunch		-	-	-	-
balsamic vinegar				-	-	-	-
rosemary	2	sprigs		-	-	-	-
garlic clove	2			-	-	-	-
cannellini bean	400		drained rinsed	-	-	-	-
red wine vinegar				-	-	-	-
extra virgin olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.