Artichoke and Bean Bruschetta Recipe

Name: Artichoke and Bean Bruschetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Place an oven rack in the center of the oven and preheat the oven to 375F.
2
Spray a rimmed baking sheet with vegetable oil cooking spray.
3
Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes, until crispy.
4
Set aside to cool for 10 minutes.
5
On another baking sheet, arrange the bread slices in a single layer.
6
Using a pastry brush, brush the bread with 1/4 cup of the oil.
7
Bake for 12 to 15 minutes, until golden.
8
In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper.
9
Pulse until the mixture is chunky.
10
With the machine running, slowly add the remaining 1/4 cup olive oil and mix until combined but still slightly chunky.
11
Spoon the artichoke mixture onto the crostini.
12
Crumble the prosciutto and sprinkle on top.
13
Drizzle with oil and serve.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Artichoke and Bean Bruschetta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artichoke and Bean Bruschetta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions