White Bean Flatbreads with Prociutto

By draingal

Ingredients

• 4 pocketless pitas
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• One 15-ounce can cannellini beans, drained and rinsed
• 1 teaspoon crushed red pepper
• 1 teaspoon chopped rosemary
• 2 ounces chopped sliced prosciutto
• 1/4 cup chopped salted roasted almonds
• 6 ounces imported Fontina cheese, shredded (1 1/2 cups)

Details

Adapted from foodandwine.com

Preparation

Step 1

Preheat a large skillet; preheat the broiler. Position a rack 6 inches from the heat. Brush the pitas on both sides with the 2 tablespoons of oil. Cook in the skillet over high heat until browned, 3 minutes. In a bowl, mash the beans with the red pepper, rosemary and prosciutto; spread on the pitas. Top with the almonds and cheese and transfer the skillet to the broiler. Broil for 2 minutes, until the cheese is melted and the pitas are golden. Drizzle with oil, cut into wedges and serve.