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
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:
- 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.
- To make the puree, combine the ingredients into the bowl of a food processor. Process until a nice consistency is formed.
- 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.
- 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.
- 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.
Tagged: appetizer, artichoke hearts, crispy prosciutto, crostini, hors d'oeuvres, prosciutto, white beans, white been puree
Leave a Reply