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Prosciutto Panini with Mozzarella and White Bean Purée

Servings: 6


2 cups white beans that have been cooked very soft, plus 1 to 2 tablespoons cooking liquid
1 tablespoon roasted garlic puree
Salt and pepper, to taste
1 loaf French bread, split
8 ounces Wisconsin fresh mozzarella cheese, sliced
10 slices shaved prosciutto
3 small red bell peppers, roasted and peeled, quartered
2 Roma tomatoes, thinly sliced
10 large basil leaves

Cooking Directions:

Puree 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 puree on one cut side of the bread. Top with the remaining ingredients, sprinkling the tomato layer with salt and pepper. Slice and serve.

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