fresh parsleysesame seeds, sea salt and black pepper for garnish
Instructions
Rinse beans and comb through them to make sure there are no stones.
Place beans in a sauce pot with 3 cups water, bring to a boil then cover and reduce to a simmer. Cook until softened but not mushy, about 30 minutes.
While beans cook, place the cucumber slices in a shallow bowl with the vinegar and salt. Toss to coat all the slices in the vinegar and set aside.
Drain beans once cooked and place in a bowl with the lemon juice. Gently smash with a fork a bit. The beans should still be very chunky, just slightly mashed.
Place the prosciutto in a skillet over medium-high heat and cook until crispy. Drain on a paper towel and break into small pieces once cooled.
Brush the pitas with the olive oil, grill or toast until just warmed.
Assemble the pita bites by spreading the ricotta evenly on each pita, place the bean mixture next then top with the cucumber slices (draining from the excess vinegar before placing them on the pita) and crispy prosciutto.
Garnish the pita bites with freshly chopped parsley, sesame seeds, sea salt and black pepper.