I've developed a recent obsession with cannellini beans and prosciutto, using them in everything from stews to salads to the point where things are beginning to feel repetitive. Since I'm not willing to kick my cannellini and prosciutto habit just yet, I thought perhaps they could do with a makeover. Enter feta, mint, and blood oranges. Mixing feta with the cannellini keeps the texture that I like but makes the flavor much sharper and more dynamic. (A little garlic and lemon juice doesn't hurt either.) To balance the saltiness of the prosciutto, the sweet mint and blood oranges are a perfect addition amidst a little baby arugula, making what might be the most refreshing bruschetta of all time.

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