Mousse from Giants Beans on Bruschettas with Prosciutto
Bake our slices in the oven for 10 minutes at 180 degrees and leave them to cool. In a blender, mash the giant yahni until they become an ointment, marinate the arugula and the cherry tomatoes in the olive oil. Spread the buns with the mixture and place the arugula and prosciutto on top. Garnish with the cherry tomatoes and sprinkle with white grated pepper.
The recipe also goes well with Lefkada salami and Cretan apaki.
1 package Giant Beans 280g Palirria
4 slices of black multigrain bread
10 cherry tomatoes
10 rocket leaves
8 slices of prosciutto