Mixed crostini from tuscany

Name: mixed crostini from tuscany
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 ciabatta bake bread, 250 g; 1 pot White beans 330 g; 1 el fresh rosemary finely chopped; 1 toe garlic pressed; 4 el olive oil; lemon pressed; 2 to stick Parma ham; 4 marinated artichoke hearts jar of 190 g; 1 bag mini mozzarella 290 g; 4 Sun dried tomatoes finely chopped; 1 tin can tuna leaked out; fennel bulb in very thin slices

A tasty Italian recipe. The starter contains the following ingredients: meat, ciabatta (bake bread, 250 g), white beans (330 g), fresh rosemary (chopped), garlic (pressed), olive oil, lemon (pressed), Parma ham, marinated artichoke hearts (jar of 190 g) ), mini-mozzarella (290 g), sundried tomatoes (finely chopped), tuna (drained) and fennel (in very thin slices).

Ingredients

Kitchen Stuff

blender
grill pan

Directions

Fry the ciabatta according to the instructions on the package, cut the bread into 12 slices and grill in the grill pan for about 1 min.
Rinse the white beans in a sieve with cold water.
Put the beans in a bowl, add the rosemary, garlic and the oil.
Make a thick mash with the hand blender.
Season with a little lemon juice, pepper and salt.
Spread 4 slices of bread with the bean puree and put 1/2 slice of rolled Parma ham on top.
Cut the artichoke hearts into pieces and halve the mozzarella balls.
Put the artichoke, mozzarella and tomatoes in a bowl, mix and season with salt and pepper.
Divide the siege over 4 slices of bread.
Mix the tuna with the fennel and spread over 4 slices of bread.
Season with lemon juice, pepper and salt.
Place 3 different crostini on 4 plates..