Bean and Prosciutto Bruschetta

By vegar

Ingredients

• 1 local heavy sourdough
• 10 slices prosciutto
• 500 g fava beans
• 1/2 lemon, squeezed
• 2 corn on the cob - kernels sliced
• 1/2 small butternut pumpkin, diced
• 1 bunch sage
• 1 large chilli, julienne on ice
• 1 bunch basil
• 2 red radishes, shaved on ice
• 1 handful local olives
• Snow pea sprouts

Preparation

Step 1

Slice the sourdough nice and thick, then chargrill.
2.In a mortar & pestle, work the fava beans, lemon and splash of oil until it becomes a chunky puree.
3.Pan fry the pumpkin, corn kernels and sage until soft (for 3 min on high heat), then toss in a bowl with the chilli, basil and radish.
4.Spread fava bean puree on grilled bread and spoon mix on top
5.Finish with prosciutto, olives and sprouts.