date:Sep 24, 2013
on for 10 minutes or until soft but not browned. Add the beans and season with salt. Cook, covered, for 5-10 minutes or until the beans are soft and warmed through. Transfer to a food processor. Add the lemon juice and pulse until a coarse paste forms.
3. Preheat a grill on high. Cook the prosciutto on a baking tray lined with foil for 2-3 minutes or until crisp.
4. Spread the ciabatta with the broad bean mixture. Top each bruschetta with a little of the yoghurt mixture and a slice of prosciut