triple bruschetta

Name: triple bruschetta
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g frozen peas; 1 can(s) (425 ml) white beans; 50 g Pecorino cheese; 2 Garlic cloves; 5 Stem(s) Mint; 9 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 red chilli pepper; 5 Stem(s) Parsley; 4 Tomatoes; 1 small onion; 50 g black olives (e.g. Kalamata); 1-2 TABLESPOONS dark balsamic vinegar; 1/2 bunch of rocket; 6 thicker slices of farmhouse bread (rustic brown bread); 4 discs Parma ham

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

150 g frozen peas
1 can(s) (425 ml) white beans
50 g Pecorino cheese
2 Garlic cloves
5 Stem(s) Mint
9 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 red chilli pepper
5 Stem(s) Parsley
4 Tomatoes
1 small onion
50 g black olives (e.g. Kalamata)
1-2 TABLESPOONS dark balsamic vinegar
1/2 bunch of rocket
6 thicker slices of farmhouse bread (rustic brown bread)
4 discs Parma ham

Directions

1
Pour boiling water over the peas in a bowl, leave to stand for 3-4 minutes, drain. Put the beans in a sieve, rinse and drain
2
From the pecorino about 20 g shavings. Finely grate the rest of the cheese. Peel garlic, chop 1 clove finely. Wash the mint, shake dry and chop finely except for a little garnish. Puree peas, garlic, 2 tablespoons of oil and 4 tablespoons of water, stir in grated cheese and mint, season to taste with salt, pepper and sugar.
3
Clean, wash and finely chop the chilli pepper and mix with 4 tablespoons of oil. Wash parsley, shake dry, except for something to garnish, pluck from the stalks and chop. Finely puree the beans and 6 tbsp. water, stir in 2 tbsp. chilli oil and parsley, season with salt, pepper and sugar
4
Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Peel and finely dice onion. Drain the olives, press them with a pot on a work board, then remove the stones. Cut the flesh into pieces. Mix tomatoes, onion, olives, 1 tbsp. oil and vinegar, season with salt, pepper and sugar. Clean, wash and drain the rocket, cut it into pieces and stir into the tomatoes.
5
Halve the slices of bread. Heat 2 tablespoons of oil in a frying pan. Fry the slices of bread in it in portions for 3-4 minutes while turning them brown, season with a little salt, take them out and let them cool down a little. Cut the remaining clove of garlic in half. Rub the slices of bread with the cut side of the garlic. Arrange pea puree and bean purée on 4 bread halves each. Sprinkle pea puree with cheese slices and garnish with mint leaves. Sprinkle bean purée with the remaining chilli oil and garnish with parsley. Fold the ham slices lengthwise, lay 1 slice flat on each of the remaining bread slices. Serve with tomato salad. Fold up the protruding ham. Arrange everything on plates and serve