Artichoke and Bean Crostini

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Recipe by: Giada De Laurentiis

Show: Giada at Home

Episode: Makeover

Ingredients

  • Vegetable cooking spray
  • 4 very thin Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices prosciutto
  • 12 (½ cm thick) Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices rustic country bread
  • 8 tbsp extra-virgin olive oil, plus extra for drizzling
  • 1 (12 oz (340g) ) package frozen artichoke hearts, thawed
  • 1 (15 oz (425g) ) tin cannellini beans, rinsed and drained
  • 3½ oz (100g) Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Pecorino Romano
  • ¾ oz (20g) coarsely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh basil leaves
  • ¼ oz (3g) lemon zest
  • ½ fl oz (15 ml) fresh lemon juice
  • 2 tsp salt

Use metric measurements

Method

How to make Artichoke and Bean Crostini

Put an oven rack in the centre of the oven. Preheat the oven to 190°C/gas mark 5. Spray a baking sheet with vegetable cooking spray.

Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 mins until crispy. Set aside to cool for 10 mins.

On another baking sheet, arrange the bread Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices in a single layer. Using a pastry brush, brush the bread with 4 tbsp of the oil. Bake until golden, about 12 to 15 mins.

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 olive oil. Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil and serve.