Ingredients
• 1 garlic clove, peeled
• Pinch of sea salt
• 130g (1/2 cup) Greek yoghurt
• 2 tbs olive oil
• 1/2 small brown onion, finely chopped
• 500g frozen broad beans, thawed, peeled
• 1 tbs lemon juice
• 10 slices prosciutto, halved crossways
• 10 slices ciabatta bread, toasted, halved
• 2 tbs chopped fresh mint
Method
1. Place garlic and salt in a mortar and pound with a pestle until smooth. Stir in yoghurt. Set aside to develop flavours.
2. Heat the oil in a frying pan over medium heat. Cook the onion for 10 minutes or until soft but not browned. Add the beans and season with salt. Cook, covered, for 5-10 minutes or until the beans are soft and warmed through. Transfer to a food processor. Add the lemon juice and pulse until a coarse paste forms.
3. Preheat a grill on high. Cook the prosciutto on a baking tray lined with foil for 2-3 minutes or until crisp.
4. Spread the ciabatta with the broad bean mixture. Top each bruschetta with a little of the yoghurt mixture and a slice of prosciutto. Spoon over remaining yoghurt mixture and sprinkle with mint.
