Categories: Meals
Ingredients
- 1/2 lb. speck or prosciutto di Parma, deli sliced but not too thin
- 2 tbsp. olive oil, plus more for drizzling
- 1 small onion, chopped
- 5 garlic cloves--4 sliced, 1 halved
- 2 sprigs rosemary, leaves stripped and chopped
- 2 pts. cherry tomatoes, halved
- 15 oz. can cannellini beans, drained
- Salt and pepper
- 4 cups chicken stock
- 8 slices ciabatta
- 1 package baby kale or baby spinach
- 1/2 lemon, juiced
- Coarsely grated Parmigiano-Reggiano
Directions
-
Preheat oven to 375. On two parchment-lined baking sheets, divide the speck, arranging in a single layer. Bake until crispy, 7-8 minutes. Let cool; crumble.
-
In a deep skillet, heat 2 tbsp. oil over medium-high. Add the onion, sliced garlic and rosemary. Cook, stirring often, until softened, 2-3 minutes. Add the tomatoes and beans; season with salt and pepper. Cook, stirring often, until the tomatoes slump, 3-4 minutes. Add the stock; let the ragu simmer until ready to serve.
-
Char the bread on both sides directly over the gas flame on a stove using tongs. Rub with the halved garlic, drizzle with oil and season with salt.
-
Shingle 2 slices of bread in each of 4 shallow bowls.
-
Add the greens to the bean ragu. Cook, stirring often, until wilted, about 3 minutes. Add the lemon juice; ladle over the toasts. Top with the speck and cheese.