Prosciutto Panini with Wisconsin
Mozzarella and White Bean Purée

Prosciutto Panini


  • 2 cups white beans that have been cooked very soft, plus 1 to 2 tablespoons cooking liquid
  • 1 tablespoon roasted garlic puree
  • Salt and pepper, to taste
  • 1 loaf French bread, split
  • 8 ounces Crave Brothers fresh mozzarella cheese, sliced
  • 10 slices shaved prosciutto
  • 3 small red bell peppers, roasted and peeled, quartered
  • 2 Roma tomatoes, thinly sliced
  • 10 large basil leaves


  1. Puree the beans and liquid, garlic, salt, and pepper in a food processor until smooth.
  2. Microwave or heat on the stove until hot to the touch.
  3. Liberally spread the puree on one cut side of the bread.
  4. Top with the remaining ingredients, sprinkling the tomato layer with salt and pepper.
  5. Slice and serve.

Yield: 6 servings

By Chef Seth Bixby Daugherty

Recipe and photo used with permission from: Dairy Farmers of Wisconsin