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Artichoke and Bean Crostini

Giada De Laurentiis
  • 49 minutes
  • Serves 4 to 6

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