Artichoke and Bean Crostini

I cut Giada’s original ingredients by 1/3 because there are just 2 of us… and I changed a few tiny things. We made a ceasar salad to go alongside these crostinis, and couldn’t have been happier with our little dinner!


1 sheet parchment paper

4-6 very thin slices of prosciutto

4 (1/4 inch think) slices rustic bread

1/8 cup olive oil, plus extra for drizzling

4 ounces (or 1/3 of the 12 ounce Trader Joe’s package) frozen artichoke hearts, thawed

5 ounces cannellini beans, rinsed and drained

1/4 cup parmesan cheese, grated

1/8 cup coarsely chopped fresh basil leaves

1/3 teaspoon lemon zest

1 teaspoon fresh lemon juice

3/4 teaspoon sea salt

1/4 teaspoon black pepper

Preheat the oven to 375 degrees F. Cover a baking sheet with parchment paper. 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. Drizzle the bread with a little olive 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 olive oil. Spoon the artichoke mixture onto the crostini. Return to the hot oven for 3 minutes to warm through.

Crumble the prosciutto and sprinkle on top. Serve immediately – and ENJOY!


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