Artichoke & White Bean Crostini

I absolutely love when this happens—when you combine ingredients that you already have in your kitchen, that magically all come together to form a truly delicious creation.  A great way not only to save money, but to test your creative skills!  I love to keep crostini in my pantry for just such an appetizer.  My Artichoke & White Bean Crostini are lovely small bites that combine crostini, sautéed artichoke hearts, a puree of white beans, garlic and oil, with crispy flakes of salty prosciutto.  A sprinkling of fresh parsley is a great way to add color to this unbelievably flavorful appetizer.

(To view this recipe, click on the blue title of the blog post above*)

Artichoke & White Bean Crostini

  • Prep time:
  • Cook time:
  • Total time:
  • Difficulty: easy
  • Recipe type: appetizer

Ingredients:

  • For the crostini:
  • 1 baguette, cut into 1-inch rounds
  • Extra virgin olive oil, for drizzling
  • For the white bean puree:
  • 1 (14.5 oz.) can of cannellini beans or Great Northern beans, drained and rinsed
  • Pinch of salt and pepper
  • 2 Tablespoons extra virgin olive oil
  • 1 garlic clove, peeled
  • For the crispy prosciutto:
  • 2 oz. thinly sliced prosciutto
  • For the artichokes:
  • 1 (14.5 oz.) can of artichokes hearts, quartered, drained and rinsed
  • 1 teaspoon extra virgin olive oil
  • Salt and pepper
  • Italian parsley, chopped for garnish

Directions:

  1. Preheat the oven to 400 degrees. Place the baguette slices on a baking sheet; drizzle each with a touch of oil. Bake for 8-10 minutes or until the crostini are crisp.
  2. To make the puree, combine the ingredients into the bowl of a food processor. Process until a nice consistency is formed.
  3. In the preheated oven, bake the prosciutto slices on a parchment-lined baking sheet for 5-7 minutes. The prosciutto will shrink and become very crispy. Break into smaller pieces when the prosciutto is cool enough to handle.
  4. In a small sauté pan, heat the 1 teaspoon of oil over medium-high heat. Add in the drained and rinsed artichoke hearts and season with a pinch of salt and pepper. Cook, stirring often, until the artichoke hearts are lightly browned.
  5. To assemble, place a small amount of the white bean puree on each crostini; top with a slice of crispy prosciutto. On top of the prosciutto place a warm artichoke heart. Sprinkle each crostini with chopped parsley and serve warm.

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