Prosciutto on buttered toast, smothered with beans warmed in garlicky olive oil, then dressed with zhoug (a spicy herby Yemeni sauce from Trader Joe’s), lemon, and topped with parsley, lemon zest and shallots quick-pickled in lemon juice.
Drain and rinse a can of white beans. In a small saucepan, warm on low heat a glug of olive oil and a small grated garlic. Add beans, stir to combine and gently warm through. Meanwhile, thinly slice a small shallot, place in a small bowl and drizzle on some lemon juice. Set aside. Toast and butter two hearty sturdy pieces of country bread. Top with prosciutto. When beans are warmed, stir in a spoonful of zhoug, a handful of parsley. Divide between the prosciutto toast, sprinkle on lemon zest, pickled shallots, sea salt and drizzle on some lemon juice and more olive oil. Enjoy with a fork and knife.