Artichoke, Bean and Prosciutto Crostini

• 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.

thin, bread country, olive oil, beans, romano cheese, basil, lemon zest, lemon juice fresh, salt, black pepper

Taken from recipeland.com/recipe/v/artichoke-bean-prosciutto-crost-51863 (may not work)