Artichoke And Bean Crostini


  • 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


Food Network Invites You To Try This Artichoke And Bean Crostini Recipe From Giada De Laurentiis.

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