Artichoke, Bean & Prosciutto Crostini
Submitted by happyzhangbo
Crostini topped with a chunky artichoke and white bean spread brightened with lemon and basil, finished with crumbles of oven-crisped prosciutto. An easy Italian appetizer built from pantry staples.
YIELD
6 servingsPREP
10 minCOOK
27 minREADY
55 minThree things happen at once in the oven here. Prosciutto goes on one sheet to bake flat until it shatters like a cracker, country bread slices go on another, brushed with olive oil and toasted until golden. Meanwhile, a food processor does the last job.
Artichoke hearts, rinsed cannellini beans, romano cheese, basil, lemon zest, and lemon juice all go in and get pulsed just until chunky. This is the whole point: stop pulsing before it turns to hummus, the texture is supposed to have bite.
Olive oil streams in at the end with the processor running to emulsify. A generous spoonful onto each toast, crumbled prosciutto scattered on top, and a final drizzle of oil to finish.
Chef Tips
- Thaw frozen artichoke hearts completely and pat them dry, excess water turns the spread soupy
- Bake prosciutto on a rack-lined sheet if you have one, the fat drips away and they crisp faster
- Pulse the processor in short bursts, overworking turns the beans to paste in a hurry
- Assemble at the last minute, toast plus wet spread equals soggy appetizer within 10 minutes
Variations
- Swap romano for pecorino or aged parmesan
- Skip prosciutto for a vegetarian version, add a sprinkle of toasted pine nuts for crunch
- Rub the toasted bread with a cut garlic clove before topping for a classic bruschetta edge
Ingredients
Directions
Put an oven rack in the center of the oven.
Preheat the oven to 375℉ (190℃).
Coat a baking sheet with cooking spray or grease with butter or line with baking mat.
Lay the prosciutto in a single layer on the prepared baking sheet and bake for about 11 minutes until crispy.
Let cool for 8 to 10 minutes.
On another baking sheet, place the bread slices in a single layer.
Using a pastry brush, brush the bread with ¼ cup of the olive oil.
Bake until golden, about 12 minutes.
In a food processor, add the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper.
Pulse until the mixture is chunky.
With the processor running, gradually add the remaining ¼ cup of olive oil.
Transfer the artichoke mixture onto the crostini.
Crumble the prosciutto and sprinkle on top.
Drizzle with extra oil and serve.
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