- 1 19-ounce can cannellini beans
- 1 small garlic clove
- 3 scallions (white and light green parts)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 ounces prosciutto
- 1 medium baguette, cut into rounds
- In a medium bowl, combine the beans, garlic, scallions, oil, lemon juice, salt, and pepper.
- Fold the prosciutto into the bean mixture and serve with the baguette.