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White Bean and Prosciutto Crostini with Sage Recipe

White Bean and Prosciutto Crostini with Sage

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (5)

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Average Rating:

Total Reviews: 5

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  • on December 14, 2012

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    Just made this with the standard 15 oz cans of beans.Maybe this is the wrong size because I've put at LEAST a cup of olive oil in it and it is still very thick. I'm thinking of adding some sherry to thin it out.
    Also added more red pepper.
    Luckily I have some pre made crostini from the bakery that already have olive oil and parmesan on them.

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  • on July 25, 2011

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    Made this for guests and was a hit. Took it to my son and DIL and they polished it off. I followed the recipe to a T but after sitting in refrigerator it tightened up a bit and I thinned with a tablespoon of water. I would make again. Thanks Anne.

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  • on January 26, 2011

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    I made this for my family at Christmas and everyone LOVED IT! will definitely make again and my mother in law just asked me for the recipe, so it will be a keeper for us!

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  • on December 06, 2010

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    Too much olive oil which overpowers the delicate beans. Will try it again adding less olive oil and using some water to thin it a little

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  • on March 09, 2010

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    i have this at least once aweek my husband is in to this bean kick he wants this at least once aweek on baguettes pita chips tortilla chips wonderful

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