And rosemary! Don't forget the delicious rosemary. I have saved this Food & Wine flatbread recipe since our last Foxen shipment in November, to be enjoyed with their 2011 Chenin Blanc. It brings together so many things that I love on a crispy pita: white beans, proscuitto, fontina cheese, rosemary and the topper: chopped marcona almonds.
We snacked on this with Eddie's parents, our first dinner guests of the new year. We celebrated so many things, including a new adventure for them on the other side of the U.S., as they prepared for a move from Southern California to Miami. We fought back more than a few bittersweet tears, watching Mari giggle like crazy with her grandparents.
I made this with Eddie's dad in mind, for whom peanuts are a fifth food group, and we all agreed this happy hour treat paired very well with a glass of crisp white wine and/or a swig of good beer.
White Bean Flatbreads with Prosciutto & Cheese
Adapted from Food & Wine Magazine, via Foxen Winery
Yield: 4 flatbreads
4 pocketless whole wheat pitas
One 15-ounce can cannellini beans, drained and rinsed
1 teaspoon crushed pepper
1 teaspoon chopped fresh rosemary, plus extra for garnish
2 ounces chopped sliced prosciutto
1/4 cup salted marcona almonds*
1 1/2 cups shredded Fontina cheese
Preheat the broiler. Position a rack as close the the heat source as possible.
In a bowl, mash the beans, red pepper and rosemary with a fork. Mix in the proscuitto. Set aside.
Warm a non-stick skillet over medium heat. Toast each side of the pita breads until pretty crispy and golden.
Place pitas on a baking sheet and spread each with the bean mixture. Top with a sprinkle of cheese and then almonds. Broil for 2 minutes, or until cheese is melted and the nuts are lightly toasted. Let cool sligtly, garnish with fresh rosemary and cut into wedges. Serve warm with your favorite white wine.
A quick note: for the second round of pitas, I refrigerated half the bean and proscuitto mixture two days before using it and it saved just fine. You could prep everything a day (or so) in advance and have warm flatbread appetizers in less than 5 minutes.
*My new favorite dry, lightly salted - and not greasy - marcona almonds comes from ... Kirkland. In bulk. Available at your local Costco! Or, in my case: from my mom because she always finds the best finds.