Artichoke and Bean Crostini
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
4-6 crostini
- Serves:
- 4-6
ingredients
- vegetable oil cooking spray
- 4 slices prosciutto, very thin
- 12 slices rustic country bread, 1/4-inch thick
- 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 cheese
- 1⁄2 cup coarsely chopped fresh basil leaf
- 1 teaspoon lemon zest
- 3 teaspoons fresh lemon juice
- 2 teaspoons kosher salt
- 1⁄2 teaspoon fresh 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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