Name: Artichoke and Bean CrostiniRecipe courtesy Giada De
Prep time: 30 min
Total time: 30 min
Yield: 0
Cuisine: Italian
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

by JODYKO

Looks good enough to try

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

INSTRUCTIONS

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.

NOTES

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Artichoke and Bean CrostiniRecipe courtesy Giada De

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.

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Nutrition

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Serving Size: 1 recipe (465g)
Recipe Makes: 1

Calories: 3835
Calories from Fat: 3835 (100%)

Amt Per Serving		% DV

	Total Fat 432.7g	577 %
	Saturated Fat 62.2g	311 %
	Monounsaturated Fat 208g
	Polyunsanturated Fat 142.8g
Cholesterol 0mg		0 %
Sodium 2326.8mg		80 %
Potassium 45.3mg		1 %
Total Carbohydrate 3.2g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 2.6g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3835

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