Name: Bruschetta with Borlotti Beans and Prosciutto di Parma
Yield: Makes 4 servings
Ingredients: 1 1/4 cups dried borlotti or cranberry beans; 1/2 pound bacon or pancetta, diced; 1 cup chopped yellow onion; 1 cup diced celery; 1 cup diced fennel; 1 1/2 teaspoons kosher salt; 1 teaspoon cayenne; 1/2 teaspoon freshly ground black pepper; 2 teaspoons minced garlic; 1 cup red wine; One 14 1/2-ounce can diced tomatoes; 1 cup chicken stock, plus more if needed; 2 tablespoons red wine vinegar; 1 bay leaf; 1 tablespoon unsalted butter; 8 slices Rick's Basic Bruschetta; 1 tablespoon chopped fresh basil; 1 teaspoon chopped fresh sage; 8 thin slices prosciutto di Parma; Extra virgin olive oil

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Bruschetta with Borlotti Beans and Prosciutto di ParmaTim Turner Studio

Editor's note: The recipe and introductory text below are from Rick Tramonto's book Fantastico!

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