Artichoke and bean bruschetta
- Vegetable oil cooking spray
- 4 very thin slices prosciutto
- 12 (¼-inch-thick) slices rustic country bread
- ½ 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
- ½ cup coarsely chopped fresh basil leaves
- 1 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper
Instructions:
Rome is famous for its artichokes, and in the Jewish district you can buy amazing fried whole artichokes on street corners.
- 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 ¼ 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 ¼ 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.