| Level: | Easy |
| Total: | 49 min |
| Prep: | 12 min |
| Inactive: | 10 min |
| Cook: | 27 min |
| Yield: | 4 to 6 servings |
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
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 518 |
| Total Fat | 27 g |
| Saturated Fat | 7 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 9 g |
| Sugar | 4 g |
| Protein | 22 g |
| Cholesterol | 26 mg |
| Sodium | 802 mg |
Reviews
Made this for the 1st dinner party in our new Beach House. I was making Chicken and Eggplant Parmesan so wanted an appetizer without tomato. I had frozen artichokes, beans, and prosciutto so . . . It was Amazing–not sure how much salt I used because I always just salt to taste.Only change I would make next time would be to add the basil at the end so it stays in bigger pieces. Also basil chiffonade on top with the prosciutto would be a great added garnish.
You can pretty much put anything on one of Giada’s crostinis, and I will eat it! This did not disappoint! Salty, crunchy prosciutto paired so well with the artichoke and bean mixture. Yum, yum, and yum!
I would not make it again. I agree the appearance is murky green, and just didnt take that great. Dissapointing because all of the ingredients together are pretty costly! The proscuitto on top was the only good part… glad I learned how to crisp that!
Easy to make. Made a lot and really good!!
Be sure you rinse and drain the beans and use kosher salt, which isn’t as “salty” as table salt. I steamed the artichoke hearts, it didn’t seem correct to use them just thawed from the package. I also added some garlic paste and increased the lemon zest. The prosciutto is worth the effort to get, it isn’t as salty and gives an interesting boost of flavor, but keep an eye on it during browning. My guests loved this appetizer.
There’s nothing wrong with this recipe, but my impression was that it’s quite bland. It wasn’t salty, just didn’t have much flavor. I added a couple of shakes of cayenne which helped. Doubt I’ll make it again.
I thought it was delicious! Not salty at all. I did substitute the cheese for parmesan reggiano. And used crumbled bacon. Rinse your beans first. So good! I served this to company and everyone loved it. Thanks Giada!!
It was a great recipe but WAY too salty, it definitely didn’t need the prosciutto. We added fresh tomatoes to the top.
my first thought when I looked at this recipe was “boy that looks like a lot of salt” with 2 tsp of salt and prosciutto and 1 c of Parm cheese. And then I looked at the comments..the first 3 I saw aall said too salty…so no surprise there. So, from the get go I only used 1 tsp of salt. It was very good but plenty salty….I sure would NOT want more than that in it. I actually used hickory smoked bacon as that is what I had on hand instead of the prosciutto, but other than that made it as instructed. It is really good and we will make it again. It does not get 5 stars as there is too much salt “as written”.
Very easy and a great make-ahead appetizer. It was a bit too salty, next time I would omit the salt and only add at the end after tasting.