Adapted from Giada De Laurentiis
Ingredients:
4 very thin slices prosciutto
1 baguette, sliced into 1 inch slices
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 clove of garlic, pressed
1 tomato, chopped
1/2 cup coarsely chopped fresh basil leaves
1/4 cup fresh parsley, chopped
1 teaspoon lemon zest
3 teaspoons fresh lemon juice
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
salt and pepper to taste, for sprinkling on the bread
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 (or use parchment paper to prevent sticking.)
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 olive oil and sprinkle with salt and pepper. Bake until golden, about 12 to 15 minutes.
In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, garlic, 2 tsp salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the olive oil. Pour into a bowl and mix in chopped parsley and tomato. Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil (if desired) and serve.
Note - This made at least 2 cups of the topping. I used a whole baguette and still had plenty more left over for another day.
