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 tsp
lemon zest
3 tsp
fresh lemon juice
2 tsp
kosher salt
1/2 tsp
freshly ground black pepper