1 Video | Photo: Artichoke and Bean Crostini Recipe
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
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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By beckage99
on April 16, 2012
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This was good, but mine came out really salty. I rinsed the beans and used the bag of frozen hearts from Trader Joe's. I don't think it was the prosciutto. Maybe the artichoke hearts were cooked in salt water before freezing?? Or maybe it was the quality of the cheese? I followed the recipe to a tee.
By Hudson Pernod
Cape Coral, FL
on July 04, 2011
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This recipe is truly delicious -- much better than you would think given the simplicity. I made it as an appetizer for our gourmet group and everyone wanted the recipe. My husband and I ate the leftover spread the next night on crostini, MINUS the prosciutto, and actually liked it better that way. Granted I made this with a very fine aged Pecorino that I had brought back from Tuscany, and maybe that made the difference, but we felt the flavors of the spread stood out more without the salty crunch of the prosciutto. Either way, it is a keeper!!
By woodkv_8895626
COLUMBIA, SC
on June 20, 2011
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Excellent flavor, quick to put together, and easy on the eyes... not muddy at all (from other reviews. Love, loved it.
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