Prosciutto Panini with Wisconsin Mozzarella and White Bean Purée
- 2 cups white beans that have been cooked very soft, plus 1 to 2 tablespoons cooking liquid
- 1 tablespoon roasted garlic purée
- Salt and pepper, to taste
- 1 loaf French bread, split
- 8 ounces Crave Brothers fresh mozzarella cheese, sliced
- 10 slices shaved proscuitto
- 3 small roasted red peppers
- 2 Roma tomatoes, thinly sliced
- 10 large fresh basil leaves
Instructions:
Roasted garlic-infused white bean purée is spread onto French bread and topped with fresh mozzarella, shaved prosciutto, strips of roasted red bell pepper, juicy ripe slices of Roma tomatoes and fresh basil leaves.
- Purée the beans and liquid, garlic, salt, and pepper in a food processor until smooth. Microwave or heat on the stove until hot to the touch. Liberally spread the purée on one cut side of the bread. Top with the remaining ingredients, sprinkling the tomato layer with salt and pepper. Slice and serve.