ARTICHOKE AND BEAN BRUSCHETTA

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Artichoke and Bean Bruschetta image

Categories     Bread     Bean     Bake     Artichoke     Pastry

Yield 4 to 6 servings

Number Of Ingredients 12

Vegetable oil cooking spray
4 very thin slices prosciutto
12 (1/4-inch-thick) slices rustic country bread
1/2 cup olive oil, plus more for drizzling
1 (12-ounce) package frozen artichoke hearts, thawed
1 (15-ounce) can cannellini beans, rinsed and drained
1 cup freshly grated Pecorino Romano cheese
1/2 cup coarsely chopped fresh basil leaves
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Place an oven rack in the center of the oven and preheat the oven to 375°F. Spray a rimmed baking sheet with vegetable oil 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 for 12 to 15 minutes, until golden.
  • 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 olive oil and mix until combined but still slightly chunky.
  • Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil and serve.

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