White Beans, Tomato & Prosciutto di Parma on Toast
1 teaspoon salt
8 ounces unsalted vegetable stock
2 (15-ounce) cans white beans
4 thick slices rustic bread, toasted
4 slices prosciutto
¼ cup olive oil
4 cloves garlic, sliced
1 shallot, peeled and sliced into rings
1 tablespoon tomato paste
10 ounces grape tomatoes, halved
In a medium pot, heat oil over medium. Cook garlic and shallots until shallots are translucent. Add tomato paste. Cook and stir until dark red and the oil is tinted orange.
Increase heat to medium-high. Add tomatoes and salt. Cook until tomato skins begin to shrivel and tomatoes are beginning to fall apart, 2-3 minutes. Coarsely mash to create a chunky puree.
Add stock and beans. Bring to a simmer for 5 minutes. With a masher or back of a large spoon, mash beans only 5 times so that most of the beans contain their shape. Stir and remove from heat. Garnish with parsley.
Drape prosciutto over warm toast. Serve with a bowl of the white beans and tomatoes.