White bean flatbreads with prosciutto and cheese from Food & Wine Magazine, November 2012 (page 108) by Grace Parisi

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Notes about this recipe

  • Rutabaga on October 14, 2014

    This is a fun, fast way to make a simple supper with canned beans and pita. Although the recipe is categorized as a snack, it makes a good family friendly light meal when served with a salad. I added olive oil to the beans (olive oil and cannellini beans are made for each other) and used Alpine style cheese in place of fontina.

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