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 oz) package frozen artichoke hearts, thawed
- 1 (15 oz) can cannellini beans, rinsed and drained.
- 1 cup grated Pecorino Romano
- 1/2 cup coarsley chopped fresh basil leaves
- 1 tsp lemon zest
- 3 tsp fresh lemon jouice
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Preparation
Step 1
Put an oven rack in the center of the oven. Preheat the oven to 375 degrees, spray a baking sheet with vegetable cooking spray. Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10-12 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 mix onto the crostini. Crumble the proscuitto and sprinkle on top. Drizzle with olive oil and serve.