Artichoke and Bean Crostini

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There's nothing wrong with this recipe, but my impression was that it's quite bland. It wasn't salty, just didn't have much flavor. I added a couple of shakes of cayenne which helped. Doubt I'll make it again.

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I thought it was delicious! Not salty at all. I did substitute the cheese for parmesan reggiano. And used crumbled bacon. Rinse your beans first. So good! I served this to company and everyone loved it. Thanks Giada!!

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It was a great recipe but WAY too salty, it definitely didn't need the prosciutto. We added fresh tomatoes to the top.

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my first thought when I looked at this recipe was "boy that looks like a lot of salt" with 2 tsp of salt and prosciutto and 1 c of Parm cheese. And then I looked at the comments..the first 3 I saw aall said too salty...so no surprise there. So, from the get go I only used 1 tsp of salt. It was very good but plenty salty....I sure would NOT want more than that in it. I actually used hickory smoked bacon as that is what I had on hand instead of the prosciutto, but other than that made it as instructed. It is really good and we will make it again. It does not get 5 stars as there is too much salt "as written".

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Very easy and a great make-ahead appetizer. It was a bit too salty, next time I would omit the salt and only add at the end after tasting.

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Way too salty for my taste. I like the simplicity, ingredients, and overall flavors just becareful with the salt. If I make it again I will leave it out completely.

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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.

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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!!

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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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Loved this recipe and it is very simple to make. Thanks Giada. For garlic lovers, I just added 1 garlic clove.