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2 cups white beans that have been cooked very soft, plus 1 to 2 tablespoons cooking liquid1 tablespoon roasted garlic pureeSalt and pepper, to taste1 loaf French bread, split8 ounces Wisconsin fresh mozzarella cheese, sliced10 slices shaved prosciutto3 small red bell peppers, roasted and peeled, quartered2 Roma tomatoes, thinly sliced10 large basil leaves
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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