Artichoke, Bean and Prosciutto Crostini Recipe

Name: Artichoke, Bean and Prosciutto Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices prosciutto very thin; 12 slices bread country and rustic, 1/4-inch thick; 1/2 cup olive oil plus extra for drizzling; 12 ounces artichoke hearts frozen and thawed; 15 ounces beans cannellini, rinsed and drained; 1 cup romano cheese grated; 1/2 cup basil leaves, freshly coarsely chopped; 1 1/2 teaspoons lemon zest; 3 teaspoons lemon juice fresh; 1 teaspoons salt or to taste; 1 x black pepper freshly ground

Servings: persons

4 slices prosciutto very thin
12 slices bread country and rustic, 1/4-inch thick
1/2 cup olive oil plus extra for drizzling
12 ounces artichoke hearts frozen and thawed
15 ounces beans cannellini, rinsed and drained
1 cup romano cheese grated
1/2 cup basil leaves, freshly coarsely chopped
1 1/2 teaspoons lemon zest
3 teaspoons lemon juice fresh
1 teaspoons salt or to taste
1 x black pepper freshly ground

1
Put an oven rack in the center of the oven.
2
Preheat the oven to 375F (190C).
3
Coat a baking sheet with cooking spray or grease with butter or line with baking mat.
4
Lay the prosciutto in a single layer on the prepared baking sheet and bake for about 11 minutes until crispy.
5
Let cool for 8 to 10 minutes.
6
On another baking sheet, place the bread slices in a single layer.
7
Using a pastry brush, brush the bread with 1/4 cup of the olive oil.
8
Bake until golden, about 12 minutes.
9
In a food processor, add the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper.
10
Pulse until the mixture is chunky.
11
With the processor running, gradually add the remaining 1/4 cup of olive oil.
12
Transfer the artichoke mixture onto the crostini.
13
Crumble the prosciutto and sprinkle on top.
14
Drizzle with extra oil and serve.

530

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 11 ingredients. The key ingredients include: 4 slices prosciutto very thin, 12 slices bread country and rustic, 1/4-inch thick, 1/2 cup olive oil plus extra for drizzling, 12 ounces artichoke hearts frozen and thawed, and more.

Yes, Artichoke, Bean and Prosciutto Crostini 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, Bean and Prosciutto Crostini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions