Artichoke and Bean Crostini

Total Time:
49 min
Prep:
12 min
Inactive:
10 min
Cook:
27 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Vegetable cooking spray
  • 4 very thin slices prosciutto
  • 12 (1/4-inch thick) slices rustic country bread
  • 1/2 cup extra-virgin olive oil, plus extra for drizzling
  • 1 (12-ounce) package frozen artichoke hearts, thawed
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 cup grated Pecorino Romano
  • 1/2 cup coarsely chopped fresh basil leaves
  • 1 teaspoon lemon zest
  • 3 teaspoons fresh lemon juice
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
Directions
Watch how to make this recipe.
  • Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable cooking spray

  • Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy. Set aside to cool for 10 minutes.

  • On another baking sheet, arrange the bread slices in a single layer. Using a pastry brush, brush the bread with 1/4 cup of the oil. Bake until golden, about 12 to 15 minutes.

  • In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the remaining 1/4 cup of olive oil. Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil and serve.


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