Recipe by Rachael Ray
- 1/2 lb. speck or prosciutto di Parma, deli sliced but not too thin
- 2 tbsp. olive oil, plus more for drizzling
- 1 small onion, chopped
- 5 cloves garlic—4 sliced or chopped, 1 halved
- 2 sprigs rosemary, leaves stripped and chopped
- 2 pts. (4 cups) cherry tomatoes or 2 packages (12 to 14 oz. each) cherry tomatoes on the vine, halved
- 1 can (14 to 15.5 oz.) cannellini beans, drained
- Salt and pepper
- 4 cups chicken stock
- 8 slices (1/4 to 1/2 inch thick) ciabatta or peasant bread
- 1 package (5 oz.) baby kale or baby spinach
- 1/2 lemon, juiced (about 2 tbsp.)
- Coarsely grated Parmigiano- Reggiano or Pecorino Romano
1. Preheat the oven to 375°. On two parchment-lined baking sheets, divide the speck, arranging in a single layer. Bake until crispy, 7 to 8 minutes. Let cool; crumble.
2. In a deep skillet, heat 2 tbsp. oil, two turns of the pan, over medium-high. Add the onion, sliced garlic and rosemary. Cook, stirring often, until softened, 2 to 3 minutes. Add the tomatoes and beans; season with salt and pepper. Cook, stirring often, until the tomatoes slump (they soften and the skin shrivels), 3 to 4 minutes. Add the stock; let the ragu simmer until ready to serve.
3. Char the bread on both sides directly over the gas flame on a stove using tongs or, after you remove the speck, preheat the broiler and toast the bread. Rub with the halved garlic, drizzle with oil and season with salt.
4. Shingle 2 slices of bread in each of 4 shallow bowls.
5. Add the greens to the bean ragu. Cook, stirring often, until wilted, about 3 minutes. Add the lemon juice; ladle over the toasts. Top with the speck and cheese.